Celery Free Mango Shrimp Ceviche
Bright, tropical, and loaded with bold flavor, this mango shrimp ceviche is the kind of dish that instantly transports you somewhere warm and breezy. Sweet mango, cool cucumber, fiery jalapeño, and fresh cilantro all come together in a zesty lime and ginger dressing that is genuinely hard to stop eating. The turmeric adds a subtle earthiness and a gorgeous golden hue to the whole bowl without overpowering the citrusy freshness. Shrimp are gently boiled and chilled before being tossed in, so you get perfectly tender, safe-to-eat seafood without any of the raw-fish guesswork. The whole thing comes together with a short chill in the fridge, giving the flavors just enough time to meld into something that tastes far more impressive than the effort involved. Optional creamy avocado folded in at the end takes it over the top, and every single ingredient on this list is naturally free of celery and celery derivatives — no label-scanning required. Serve it with lime wedges and tortilla chips, or spoon it straight from the bowl — either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!