Citric Acid Free Mango Shrimp Ceviche
Ceviche is one of those dishes that feels instantly festive — bright, fresh, and packed with bold flavors that make every bite feel like a celebration. The sweet, juicy mango plays beautifully against the heat of jalapeño and the cool crunch of English cucumber, while fresh cilantro ties everything together with an herby lift. What makes this version work without relying on any processed or additive-heavy ingredients is the simplicity of the dressing: just fresh lime juice, olive oil, grated ginger, and a touch of turmeric for warmth and color. The shrimp are gently boiled and chilled before tossing, so there's no guesswork about food safety and no need for the long acid-cure method that traditional raw ceviche requires. That approach also means the texture stays tender and satisfying rather than rubbery or overly firm. A fold of creamy avocado right before serving adds richness that rounds out all that brightness perfectly. This is the kind of dish you bring to a summer gathering and watch disappear in minutes.
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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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