Gut Friendly Mango Shrimp Ceviche
Bright, tropical, and packed with ingredients that genuinely love your digestive system, this ceviche is the kind of dish that feels indulgent while quietly doing your gut a favor. Ripe mango brings natural enzymes and prebiotic fiber, while fresh ginger and turmeric in the dressing add anti-inflammatory punch that goes well beyond flavor. English cucumber keeps things light and hydrating, and the fresh lime juice ties everything together with a citrusy zing that makes each bite feel alive. The shrimp are gently boiled and chilled rather than raw-cured, so you get a clean, properly cooked protein that's easy on digestion without sacrificing that classic ceviche texture. Red onion and cilantro round out the bowl with gut-supporting compounds that show up naturally in whole-food cooking like this. Optional avocado folds in healthy fats and even more fiber if you want to make it a little more substantial. It's the kind of recipe you'll want on repeat all summer — refreshing, nourishing, and genuinely exciting to eat.
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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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