Gluten Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this shrimp ceviche is the kind of dish that feels like a vacation in a bowl. Sweet mango, crisp English cucumber, fiery jalapeño, and fragrant cilantro come together in a zesty lime-and-ginger dressing that is genuinely hard to stop eating. A touch of ground turmeric adds a warm, golden hue and subtle depth that makes the whole thing look as stunning as it tastes. Every single ingredient here is naturally free of gluten, so there is no label-reading anxiety or ingredient swapping required — just clean, vibrant food. The shrimp are briefly boiled and then chilled before being tossed with everything else, which means they stay tender and perfectly cooked rather than rubbery. Folding in creamy diced avocado right before serving takes it over the top, though it is equally satisfying without. Whether you serve it as a light lunch, a party appetizer, or a warm-weather dinner, this one is a guaranteed crowd-pleaser.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!