Oats Free Mango Shrimp Ceviche
Bright, tropical, and loaded with bold flavor, this shrimp ceviche is the kind of dish that disappears fast at any gathering. Sweet mango, crisp cucumber, fiery jalapeño, and fresh cilantro come together in a zesty lime dressing spiked with ginger and turmeric — it's vibrant in both color and taste. The shrimp are gently poached and chilled before being tossed with everything, so you get perfectly tender bites without any guesswork. Creamy avocado folded in at the end adds richness that balances the citrus punch beautifully. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of recipe that feels impressive enough for a dinner party but is genuinely easy to pull off on a weeknight.
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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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