Mustard Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this mango shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sweet mango, crisp cucumber, fiery jalapeño, and tender shrimp all come together in a zesty lime-and-ginger dressing that is genuinely hard to stop eating. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the fresh flavors. Many store-bought dressings and marinades sneak in mustard as an emulsifier or flavor booster, but this dressing is built entirely from lime juice, olive oil, ginger, and turmeric — clean, vibrant, and completely free of that concern. Cooking the shrimp gently before chilling them means you get perfectly tender bites every time, and the quick ice bath keeps them from going rubbery. A fold of creamy avocado right before serving pulls everything together and makes it feel a little more substantial. Whether you serve it as a starter, a light lunch, or a crowd-pleasing party dish, this one is a keeper.
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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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