PCOS Friendly Mango Shrimp Ceviche
Bright, refreshing, and loaded with ingredients that genuinely support hormonal balance, this ceviche is the kind of dish that makes eating well feel effortless. Lean shrimp delivers clean protein without the blood-sugar spikes that can make managing PCOS so frustrating, while fresh mango and cucumber keep things naturally sweet and hydrating rather than relying on added sugars or processed fillers. The dressing is where things get really smart — grated ginger and ground turmeric both have well-documented anti-inflammatory properties, and they're whisked right into the lime and olive oil base so every bite carries that benefit. Extra virgin olive oil adds healthy fats that support insulin sensitivity, and the optional avocado doubles down on that with its own dose of monounsaturated goodness. The jalapeño, red onion, and cilantro round out a flavor profile that is genuinely vibrant and bold, not the sad "healthy food" compromise you might expect. A quick chill in the fridge lets everything meld together beautifully, and the result is a dish that feels celebratory enough for guests but simple enough for 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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