Red Meat Allergy Friendly Mango Shrimp Ceviche

Total time40 min

Prep time20 min

Cook time5 min

Red Meat Allergy Friendly Mango Shrimp Ceviche

Bright, tropical, and loaded with fresh flavors, this shrimp ceviche is the kind of dish that makes everyone at the table lean in for a closer look. Sweet mango, crisp cucumber, fiery jalapeño, and fragrant cilantro come together in a zesty lime-and-ginger dressing that is genuinely hard to stop eating. Because the base is built entirely around seafood and produce, there is no red meat anywhere in sight — not even lurking in a broth or a seasoning blend — making it a naturally safe and satisfying choice for anyone managing a red meat allergy. The shrimp are briefly boiled and then chilled, so you get that perfectly tender, clean bite without any cross-contact concerns from a shared grill or pan. A pinch of ground turmeric adds a subtle warmth to the dressing that ties the whole bowl together in an unexpected way. Fold in the optional avocado right before serving for a creamy contrast to all that brightness, and keep the lime wedges close — you will want them.

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Ingredients

4 servings

For the shrimp

1 lb large shrimp (21–25 count), peeled and deveined
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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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