Nutmeg Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this mango shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Juicy mango, crisp cucumber, and tender shrimp come together in a zesty lime dressing spiked with fresh ginger and a touch of turmeric — it's vibrant, refreshing, and genuinely hard to stop eating. The jalapeño and cilantro add just enough kick and herbal freshness to keep every bite interesting, while optional avocado folds in a creamy, cooling contrast right before serving. Warm spices like nutmeg can sneak into unexpected places — spice blends, marinades, even store-bought dressings — but this recipe keeps things clean and straightforward with a short list of whole, easy-to-verify ingredients. Everything in the dressing is made from scratch, so you stay in full control of what goes into the bowl. The shrimp are quickly boiled and chilled before being tossed with the rest of the ingredients, which means the texture is perfectly tender rather than rubbery. A short chill in the fridge lets all those bold flavors meld together beautifully, and the whole thing comes together with minimal effort and zero stress.
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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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