Eggless 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. Sweet ripe mango, crisp English cucumber, fiery jalapeño, and fragrant cilantro all come together in a zesty lime dressing spiked with fresh ginger and a hint of turmeric — it's vibrant in both color and taste. The shrimp are quickly poached to a perfect tender-firm bite, then chilled so every piece soaks up that punchy citrus dressing. Unlike many restaurant versions that can hide unexpected ingredients, this one is completely straightforward — just clean, whole-food components with zero egg-based binders, sauces, or emulsifiers anywhere in sight. The optional avocado folded in right before serving adds a creamy richness that balances the heat from the jalapeño beautifully. It's equally at home served as an appetizer with tortilla chips, spooned into lettuce cups, or eaten straight from the bowl with a fork and no apologies.
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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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