Chestnut 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 and crisp English cucumber bring sweetness and crunch, while jalapeño, fresh ginger, and a generous pour of lime juice keep every bite lively and bold. A touch of ground turmeric in the dressing adds a warm, golden depth that ties the whole bowl together beautifully. The shrimp are quickly boiled and chilled before tossing, so you get perfectly cooked, tender pieces rather than anything raw or rubbery. Everything comes together in one bowl, gets a quick rest in the fridge to let the flavors meld, and then it's ready to serve — optionally crowned with creamy diced avocado. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. It's an effortless, crowd-pleasing dish that works just as well as a light lunch as it does a stunning starter at your next gathering.
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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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