Rice Free Mango Shrimp Ceviche
Bright, tropical, and loaded with bold flavor, this ceviche is the kind of dish that makes you feel like you're eating somewhere warm and sunny no matter where you actually are. Juicy mango and crisp English cucumber bring sweetness and crunch, while jalapeño, fresh ginger, and a generous pour of lime juice keep every bite lively and a little electric. The shrimp are quickly cooked to a perfect tender snap, then chilled and tossed in a turmeric-kissed olive oil dressing that ties the whole bowl together beautifully. For anyone navigating a grain-free table, this is a genuinely satisfying option — there's no filler, no starch, and nothing hidden; just clean, vibrant ingredients doing all the work. A fold of creamy avocado right before serving adds richness that rounds out the citrus and heat in the best possible way. It works as a light main, a stunning starter, or something to set out with tortilla chips for a crowd. Serve it cold with extra lime wedges and watch it disappear fast.
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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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