Nitrate & Nitrite Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Ripe mango brings natural sweetness, while jalapeño and fresh ginger add just enough heat and warmth to keep every bite interesting. A generous pour of fresh lime juice ties the whole dressing together alongside extra virgin olive oil and a pinch of turmeric for a subtle golden hue and earthy depth. For anyone navigating processed meat aisles with frustration, this recipe is a welcome relief — every single ingredient here is whole and unprocessed, with zero cured or preserved proteins in sight. The shrimp are simply boiled with salt, chilled quickly to lock in their tender texture, then tossed with crisp cucumber, red onion, and cilantro. Nothing hidden, nothing questionable. Folding in creamy diced avocado just before serving takes it over the top, adding richness that balances the citrusy dressing beautifully. It's light enough to serve as a starter but satisfying enough to anchor a warm-weather meal, and the 15-minute chill time in the fridge lets all those vibrant flavors come together perfectly.
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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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