Hazelnut 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, and tender shrimp come together in a punchy lime dressing spiked with fresh ginger and a hint of turmeric — it's vibrant in color and even more vibrant on the palate. A touch of jalapeño and a handful of cilantro round everything out with just the right amount of heat and freshness. The shrimp are gently boiled and chilled before being tossed with the dressing, so you get perfectly cooked, bite-sized pieces that soak up all that citrusy goodness during a quick rest in the fridge. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, whole foods doing exactly what they're supposed to do. If you want to take it over the top, fold in some creamy diced avocado right before serving and squeeze on an extra wedge of lime. This one is equally at home as a light lunch, a party appetizer, or a warm-weather dinner that feels a little special.
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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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