BHA & BHT Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh produce, this shrimp ceviche is the kind of dish that tastes like it took far more effort than it actually did. Ripe mango brings natural sweetness, jalapeño adds a gentle kick, and a squeeze-heavy lime dressing ties everything together with serious zing. The ginger and turmeric in the dressing give it an unexpected depth that makes every bite feel a little more interesting than your average ceviche. For anyone navigating BHA and BHT concerns, packaged and processed foods can be a minefield — preservatives hide in everything from cooking oils to pre-marinated proteins. This recipe sidesteps all of that by relying entirely on whole, fresh ingredients: real citrus juice, extra virgin olive oil, and vegetables you prep yourself. There's no reason to reach for anything from a bottle that might carry unwanted additives. The shrimp are briefly boiled and then chilled before being tossed with the rest of the ingredients, so you get perfectly cooked, tender pieces throughout rather than the rubbery texture that comes from overcooking. A short rest in the fridge lets the lime dressing work its way into every component, and folding in creamy avocado just before serving adds richness that balances the acidity beautifully. It's a clean, vibrant bowl that's as satisfying to look at as it is to eat.
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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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