Cinnamon Free Mango Shrimp Ceviche
Bright, tropical, and packed with bold flavor, this mango shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Juicy mango, crisp cucumber, and tender shrimp come together in a zesty lime dressing spiked with fresh ginger and a touch of turmeric — no warming spices anywhere in sight. For anyone navigating a sensitivity to cinnamon, seafood dishes can sometimes hide it in unexpected spice blends or marinades, but every single ingredient here is clean and straightforward. The shrimp are gently boiled and chilled before being tossed with the dressing, so you get perfectly cooked, bite-sized pieces that soak up all that citrusy goodness. A hit of jalapeño and a generous handful of cilantro keep things lively, while optional avocado adds a creamy, cooling finish. It comes together quickly and chills in just 15 minutes, making it an effortless choice for a light lunch, a starter, or a crowd-pleasing appetizer.
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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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