High Fructose Corn Syrup Free Mango Shrimp Ceviche
Bright, tropical, and packed with fresh ingredients, this mango shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Sweet mango, crisp cucumber, fiery jalapeño, and tender shrimp all come together in a punchy lime-and-ginger dressing that you whisk up yourself from scratch — no bottled sauces, no mystery sweeteners, just real food. That matters more than you might think, because so many store-bought dressings and marinades quietly sneak in high fructose corn syrup, even in products that seem totally savory. Here, every single ingredient is whole and unprocessed, so you know exactly what you're eating. The turmeric adds a subtle warmth and gorgeous golden hue to the dressing, while the optional avocado folds in at the end for a creamy finish that balances all that citrus heat. A quick chill in the fridge lets the flavors meld beautifully, and the result is something that feels impressive enough for a dinner party but easy enough for a weeknight. Serve it with extra lime wedges and watch it disappear fast.
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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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