Brazil Nut Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Juicy shrimp are gently poached and tossed with sweet mango, crisp cucumber, fiery jalapeño, and a punchy lime-ginger dressing that ties everything together beautifully. A pinch of ground turmeric adds a subtle warmth and gorgeous golden hue without overpowering the citrusy freshness. Every single ingredient here is naturally tree-nut-free, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your bowl. The optional avocado folded in at the end adds a creamy richness that makes the whole thing feel even more indulgent. This one is ideal for warm-weather entertaining or a light weeknight dinner — just chill it for 15 minutes and serve straight from the bowl with extra lime wedges on the side.
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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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