Paleo Mango Shrimp Ceviche
Bright, tropical, and loaded with bold flavor, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sweet ripe mango, crisp cucumber, fiery jalapeño, and fresh cilantro come together in a zesty lime dressing spiked with ginger and turmeric — every bite is clean, vibrant, and genuinely exciting. The dressing is built entirely from whole-food ingredients like extra virgin olive oil and fresh lime juice, so there's nothing processed or grain-based sneaking in to derail your approach to eating. Ceviche can sometimes rely on soy-based marinades or added sugars, but this version keeps everything naturally derived and straightforward. Cooking the shrimp briefly before chilling them means you get perfectly tender, food-safe seafood without sacrificing that refreshing, cold-bowl experience. Folding in diced avocado just before serving adds a creamy richness that makes the whole thing feel indulgent without straying from the ingredient list. It works equally well as a light lunch, a starter for a dinner party, or an impressive dish to bring to a summer gathering.
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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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