Breastfeeding Friendly Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that feels indulgent but is actually doing a lot of good work nutritionally. Shrimp is a lean, high-protein seafood that's also a natural source of iodine and omega-3s — nutrients that matter a lot during the postpartum period — and this recipe uses a full pound of it. One of the biggest concerns with traditional ceviche is that the shrimp is "cooked" only by acid, which doesn't reliably reach a safe internal temperature. Here, the shrimp is fully boiled to 145°F before it ever meets the lime juice, so you get all the bright citrus flavor without any food-safety compromise. The dressing layers fresh lime, grated ginger, and a touch of turmeric over sweet mango and crisp cucumber, making every bite feel refreshing and complex. Jalapeño adds a gentle kick, but since it's seeded and minced, the heat stays mild and easy to dial back further if you prefer. Folding in creamy avocado at the end rounds everything out and adds a dose of healthy fats that support both energy and recovery.
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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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