Chicken Free Mango Shrimp Ceviche
Bright, tropical, and packed with bold flavor, this shrimp ceviche is the kind of dish that disappears fast at any gathering. Sweet ripe mango, crisp English cucumber, and fiery jalapeño come together with a punchy lime-ginger dressing that ties everything into something genuinely craveable. A pinch of ground turmeric adds a subtle warmth and gorgeous golden hue to the dressing without overpowering the fresh ingredients. The shrimp are briefly boiled and then ice-bathed to lock in that perfect tender bite before getting tossed with everything else — no raw fish anxiety, just clean, confident cooking. After a quick chill in the fridge, the flavors meld beautifully, and folding in creamy avocado right before serving takes it completely over the top. This is the kind of recipe that feels restaurant-worthy but comes together with straightforward ingredients and zero fuss.
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!