Honey Free Mango Shrimp Ceviche
Bright, tropical, and packed with bold 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 zesty lime dressing spiked with fresh ginger and a whisper of turmeric — it's vibrant in both color and taste. Many store-bought or restaurant versions of ceviche sneak in sweeteners to balance acidity, but here the ripe mango does all that work naturally, keeping every ingredient clean and straightforward. The dressing is simply lime juice, olive oil, and spices, so there's nothing hidden and nothing you need to swap out. Cooking the shrimp briefly before chilling them means you get perfectly safe, beautifully textured bites without relying on acid-only "cooking," and the ice bath keeps everything tender rather than rubbery. A quick 15-minute rest in the fridge lets the flavors meld into something that tastes deeply seasoned and refreshing all at once. Fold in the optional avocado right before serving for a creamy contrast that takes the whole bowl over the top.
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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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