Caffeine Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this ceviche is the kind of dish that tastes like it took way more effort than it actually did. Juicy mango and crisp cucumber balance the heat from jalapeño, while a zesty lime-and-ginger dressing ties everything together with a subtle warmth from ground turmeric. The shrimp are quickly poached to a perfect tender bite — none of that rubbery texture you get when they overcook — then chilled so every forkful is refreshingly cold. Folding in creamy avocado right before serving adds richness that plays beautifully against all that citrus brightness. Every single ingredient here is naturally free of stimulants, so there's no label-scanning or ingredient-swapping required — just clean, vibrant food that happens to be exactly what you're looking for. It works equally well as a light lunch, a party appetizer with tortilla chips, or a starter that genuinely impresses guests without keeping you in the kitchen all day.
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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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