MSG Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Ripe mango brings natural sweetness, jalapeño adds a gentle kick, and a punchy lime-ginger dressing ties everything together with zero need for flavor enhancers or seasoning packets. Every single ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with store-bought sauces, marinades, or pre-seasoned seafood. The turmeric gives the dressing a gorgeous golden hue and a subtle earthiness that makes this feel genuinely special. Shrimp are briefly boiled and then chilled, so the texture stays tender and snappy rather than rubbery — a small technique that makes a big difference. Folding in creamy avocado right before serving adds richness that balances the citrus beautifully. It's a clean, vibrant bowl that works as an appetizer, a light lunch, or an impressive starter for guests.
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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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