Pistachio Free Mango Shrimp Ceviche
Bright, tropical, and loaded with bold flavor, this mango shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Sweet ripe mango, crisp English cucumber, and tender shrimp come together in a zesty lime dressing spiked with fresh ginger and a whisper of turmeric — it's refreshing, vibrant, and genuinely hard to stop eating. The shrimp are gently boiled and chilled before tossing, so you get perfectly cooked, juicy bites without any guesswork. A hit of jalapeño and a generous handful of fresh cilantro keep things lively, while optional avocado adds a creamy finish that rounds out every forkful. For anyone navigating tree nut allergies, this recipe is a dream — every single ingredient is straightforward and easy to verify, with zero risk of hidden nuts sneaking in through a sauce or seasoning blend. It comes together quickly, chills in just 15 minutes, and works beautifully as an appetizer, light lunch, or a showstopping starter for a summer gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!