Legume Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that looks impressive but comes together with surprisingly little effort. Sweet ripe mango, crisp English cucumber, and tender shrimp get tossed in a punchy lime dressing spiked with fresh ginger and a hint of turmeric — the result is vibrant, refreshing, and genuinely hard to stop eating. The shrimp are gently boiled and chilled before being cut into bite-sized pieces, so you get perfectly cooked seafood without any of the guesswork. A quick 15-minute rest in the fridge lets all those bold flavors meld together beautifully. For anyone navigating legume-free eating, this recipe is naturally in the clear — every ingredient from the jalapeño heat to the creamy optional avocado finish is completely free of beans, lentils, peas, or soy. It works just as well as a light lunch, a party starter, or a warm-weather dinner alongside some tortilla chips or crispy tostadas.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!