Emulsifier Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this mango shrimp ceviche is the kind of dish that tastes like it took far more effort than it actually did. Juicy mango, crisp cucumber, fiery jalapeño, and tender shrimp come together in a zesty lime and olive oil dressing that is completely clean from start to finish — no stabilizers, no additives, no processed shortcuts anywhere in sight. That matters more than you might think, because so many store-bought dressings and marinades sneak in emulsifiers to achieve that smooth, pourable texture. Here, the dressing is simply whisked together from fresh lime juice, extra virgin olive oil, grated ginger, and a touch of turmeric, and it coats everything beautifully on its own. The shrimp are quickly boiled and chilled before being folded in, so you get perfectly cooked, plump pieces rather than the rubbery texture that can come from over-marinating raw seafood in acid. A fold of creamy avocado right before serving adds richness without any need for emulsified sauces or condiments. It is refreshing, vibrant, and genuinely hard to stop eating.
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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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