Carrageenan Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Juicy mango, crisp English cucumber, and a zippy lime-ginger dressing come together with perfectly cooked shrimp for something that feels genuinely restaurant-worthy. Carrageenan — a thickener and stabilizer found in many processed seafood products, dairy-based dressings, and packaged sauces — has no place here, because every single ingredient is whole and unprocessed. There are no store-bought shortcuts to second-guess, just real produce, fresh citrus, and shrimp you cook yourself. The turmeric in the dressing adds a subtle warmth and gorgeous golden hue without overpowering the bright, citrusy backbone. A quick chill in the fridge lets everything meld beautifully, and folding in creamy avocado right before serving takes it completely over the top. Whether you're serving it as a light lunch, a party appetizer, or a warm-weather dinner, this one is guaranteed to disappear fast.
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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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