Dairy Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sweet ripe mango, crisp English cucumber, and a hit of jalapeño heat come together with a zesty lime dressing that ties everything into one seriously craveable bowl. The dressing gets a subtle warmth from fresh ginger and a whisper of turmeric — no cream, no butter, no dairy of any kind, just clean, vibrant ingredients doing all the heavy lifting. Shrimp are quickly poached to a perfect tender-firm texture, then chilled and tossed so every bite is cool, juicy, and well-seasoned. If you fold in the optional avocado right before serving, you get a creamy richness that feels indulgent without breaking the dairy-free promise. This is the kind of recipe that works equally well as a light weeknight dinner, a party appetizer with tortilla chips, or a meal-prep lunch that actually gets better as it sits. Squeeze on an extra lime wedge before digging in — you'll thank yourself.
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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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