Lupin Free Mango Shrimp Ceviche
Bright, tropical, and packed with bold flavor, this mango shrimp ceviche is the kind of dish that looks impressive but comes together with surprisingly little effort. Sweet mango, crisp English cucumber, and fiery jalapeño get tossed with perfectly cooked shrimp in a punchy lime dressing spiked with fresh ginger and a whisper of turmeric — the result is refreshing, vibrant, and genuinely hard to stop eating. Because the shrimp are gently boiled rather than "cooked" in acid alone, every bite is tender and properly safe without sacrificing that classic ceviche feel. The whole bowl chills in the fridge for just 15 minutes while the flavors meld together, making it an easy choice for warm-weather entertaining or a light weeknight meal. Every ingredient here is naturally straightforward — fresh produce, olive oil, citrus, and seafood — so there's no need to scrutinize labels for hidden legume-based fillers or flour additives that can sneak into processed sauces and marinades. Fold in the optional avocado right before serving for a creamy contrast that ties everything together beautifully. A few extra lime wedges on the side and this one is ready to steal the show.
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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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