Beef Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this shrimp ceviche is the kind of dish that feels like a vacation in a bowl. Sweet mango, crisp cucumber, fiery jalapeño, and fragrant cilantro all come together in a zippy lime-ginger dressing that ties every bite into something genuinely craveable. A pinch of turmeric in the dressing adds a subtle warmth and a gorgeous golden hue without overpowering the citrus. The shrimp are quickly poached to a perfect tender-firm texture, then chilled so they soak up all that bright, punchy dressing before you even pick up a fork. Folding in creamy diced avocado right before serving takes it over the top, adding richness that balances the acidity beautifully. This is the kind of recipe that looks impressive enough for a dinner party but comes together with minimal fuss and a short chill in the fridge.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
For the ceviche
- 1 large ripe mango, peeled and cut into ½-inch dice
- 1 medium english cucumber, cut into ¼-inch dice
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ cup fresh cilantro leaves, roughly chopped
For the dressing
- ½ cup fresh lime juice (from about 4 limes)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 1 medium avocado, cut into ½-inch dice (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Fill a medium saucepan with water, add 1/2 tsp salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque, and curl into a loose C-shape — do not let them curl tightly into an O, which signals overcooking. The shrimp should reach an internal temperature of 145°F (63°C).
- 2
Drain the shrimp in a colander and transfer to a large bowl. Fill the bowl with cold water and a handful of ice to stop the cooking, then drain again after 2 minutes. Pat the shrimp dry and cut each one into 2–3 bite-sized pieces.
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