Peanut Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that looks impressive but comes together with surprisingly little effort. Juicy mango, crisp English cucumber, and tender shrimp get tossed in a zesty lime dressing spiked with fresh ginger and a hint of turmeric, creating layers of flavor that feel anything but ordinary. The jalapeño and red onion add just enough bite to keep things lively, while fresh cilantro ties the whole bowl together with an herby finish. Because every ingredient here is whole and naturally sourced, there are no hidden sauces or processed seasonings to second-guess — just clean, vibrant components you can see and trust. The shrimp are gently boiled and chilled before joining the mix, so you get perfectly cooked, succulent pieces rather than the rubbery texture that can come from rushing the process. A quick 15-minute rest in the fridge lets everything meld beautifully, and folding in creamy avocado right before serving takes it over the top. This is the kind of bowl you bring to a summer gathering and watch disappear before you've even set down the serving spoon.
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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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