Black Pepper Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this mango shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Juicy mango, crisp cucumber, and tender shrimp come together in a zingy lime dressing spiked with fresh ginger and a whisper of turmeric — it's vibrant, refreshing, and genuinely hard to stop eating. For anyone avoiding black pepper, this recipe is a natural fit because the heat and complexity come entirely from jalapeño and ginger instead, so there's no need to swap anything out or worry about hidden seasoning blends. The shrimp are briefly boiled and then ice-chilled, which keeps them plump and perfectly cooked before they soak up all that citrusy dressing in the fridge. A short rest of just 15 minutes is all it takes for the flavors to meld into something that tastes like it took much longer. Folding in creamy diced avocado right before serving adds a rich, buttery contrast that ties the whole bowl together beautifully. Serve it with extra lime wedges and you've got a showstopping appetizer or light meal that feels effortless.
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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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