Gelatin 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 cucumber, fiery jalapeño, and tender shrimp all come together in a punchy lime-ginger dressing that's genuinely hard to stop eating. A pinch of ground turmeric adds a subtle warmth and gorgeous golden hue without overpowering the citrusy brightness of the whole bowl. Ceviche can sometimes be a minefield for people avoiding gelatin, since certain store-bought versions or restaurant preparations sneak in stabilizers and additives you'd never expect. This one is built entirely from whole, fresh ingredients — nothing processed, nothing hidden — so you know exactly what's going into every bite. The shrimp are briefly boiled and chilled rather than "cooked" in acid, which means they're perfectly tender and safe without any shortcuts. Fold in the optional diced avocado right before serving for a creamy contrast to all that zing, and don't skip the extra lime wedges on the side. It's an effortlessly impressive dish that works as a light lunch, a party appetizer, or an excuse to eat something that tastes like a beach vacation.
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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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