Paraben Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh produce, this shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Ripe mango brings natural sweetness, while jalapeño, fresh ginger, and a generous pour of lime juice keep every bite lively and bold. The dressing is built entirely from whole, recognizable ingredients — olive oil, citrus, spices — so there's no need to scan labels for hidden synthetic additives that can sneak into bottled sauces or pre-made marinades. Cooking the shrimp in salted boiling water before chilling it in an ice bath is a smart technique that locks in a tender, perfectly set texture without any guesswork. A short rest in the fridge lets the lime, turmeric, and ginger work their way through the whole bowl, turning a simple toss into something that tastes deeply seasoned. Folding in creamy avocado right before serving adds richness that balances the heat from the jalapeño beautifully. This is the kind of clean, vibrant recipe you'll want to keep on rotation all summer long.
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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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