Pregnancy Friendly Mango Shrimp Ceviche
Ceviche is one of those dishes that sounds effortless but often comes with a real concern during pregnancy — traditional versions rely on acid-"cooked" raw seafood, which isn't considered safe. This recipe solves that completely by fully cooking the shrimp in boiling salted water to a verified internal temperature of 145°F before anything else happens, so you get all the bright, fresh flavors of ceviche without any of the worry. The shrimp are then chilled and tossed with sweet ripe mango, crisp English cucumber, red onion, jalapeño, and fresh cilantro in a zingy lime-and-olive-oil dressing that also gets a warm, aromatic lift from fresh ginger and a touch of turmeric. It's vibrant, refreshing, and genuinely feels like something you'd order at a beachside restaurant. The optional avocado folded in at the end adds a creamy richness that ties the whole bowl together beautifully. Every ingredient here is straightforward and whole, so there's no guesswork about what's in it — just clean, colorful produce and properly cooked protein. It's the kind of dish that makes eating carefully feel like an absolute treat rather than a compromise.
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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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