Coconut 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, crisp English cucumber, and tender shrimp come together in a punchy lime dressing spiked with fresh ginger and a whisper of turmeric — the result is vibrant, refreshing, and genuinely hard to stop eating. The shrimp are briefly boiled and chilled rather than "cooked" in acid, so you get perfectly tender bites every time without any guesswork. A hit of jalapeño and a generous handful of cilantro keep things lively, while optional avocado adds a creamy, cooling finish right before serving. Many tropical-style seafood dishes lean on coconut milk or coconut cream for richness, but this one builds all its depth from citrus, olive oil, and aromatics — nothing hidden, nothing to second-guess. It's a clean, crowd-pleasing recipe that works beautifully as an appetizer, a light lunch, or a showstopper alongside tortilla chips 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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