Pescatarian Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this ceviche is the kind of dish that makes everyone at the table lean in for a closer look. Juicy shrimp are briefly boiled to a perfect pink before getting tossed with sweet mango, crisp cucumber, fiery jalapeño, and a punchy lime-ginger dressing that ties everything together beautifully. The ground turmeric adds a subtle warmth and a gorgeous golden hue to the dressing without overpowering the citrus. A quick chill in the fridge lets all those bold flavors meld into something that tastes far more complex than the simple prep would suggest. If you fold in the optional avocado right before serving, you get creamy richness against all that brightness — it's a seriously good move. This is the kind of light, seafood-forward recipe that feels equally at home as a starter, a light lunch, or a showstopper at 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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