Mushroom Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Sweet ripe mango, crisp English cucumber, and tender shrimp come together in a punchy lime dressing spiked with fresh ginger and a hint of turmeric — it's vibrant, refreshing, and genuinely hard to stop eating. The jalapeño and cilantro round everything out with just the right amount of heat and herbaceous lift. Because every ingredient here is clean and straightforward, there's zero guesswork about hidden fungi or sneaky umami boosters that sometimes show up in restaurant versions of dishes like this. The shrimp are gently boiled and chilled before being tossed with the dressing, so you get perfectly cooked, juicy bites rather than anything rubbery or overdone. A fold of creamy avocado right before serving takes it over the top if you're feeling indulgent. This one is equally at home as a light lunch, a party appetizer, or a no-fuss warm-weather dinner.
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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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