Mediterranean Diet Friendly Mango Shrimp Ceviche
Bright, tropical, and refreshingly light, this ceviche is the kind of dish that makes you feel like you're eating well without trying too hard. Sweet ripe mango, crisp English cucumber, and tender shrimp come together in a zesty lime dressing built on extra virgin olive oil — a cornerstone of Mediterranean-style eating that ties the whole bowl together beautifully. A touch of fresh ginger and ground turmeric in the dressing adds warmth and depth that you wouldn't expect from something this vibrant and cool. The jalapeño and cilantro keep things lively, while optional avocado folds in that creamy, heart-healthy richness right before serving. Because the shrimp are gently poached and chilled rather than "cooked" in acid alone, you get perfectly tender bites every time without any guesswork. This is the kind of recipe that works just as well as a starter at a dinner party as it does spooned straight from the bowl on a warm afternoon.
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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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