Lactose 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. Sweet mango, crisp cucumber, fiery jalapeño, and fresh cilantro come together in a zesty lime dressing spiked with ginger and turmeric — every bite is a little punch of sunshine. The shrimp are gently boiled and chilled before being tossed in, so you get perfectly tender, juicy pieces throughout rather than anything rubbery or overcooked. Because the entire recipe is built around fresh produce, seafood, and olive oil, there's no dairy anywhere in sight — no hidden cream, no butter, nothing to second-guess. That makes it a genuinely easy win for anyone navigating lactose intolerance without wanting to sacrifice a single bit of indulgence. A fold of creamy avocado right before serving adds richness that rounds everything out beautifully. This one is equally at home as a light weeknight dinner or a showstopping starter when you have people over.
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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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