Sesame Free Mango Shrimp Ceviche
Bright, tropical, and refreshingly light, this mango shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sweet mango, crisp English cucumber, and tender shrimp come together in a punchy lime dressing spiked with fresh ginger and a whisper of turmeric — the result is vibrant, layered, and genuinely crave-worthy. A hit of jalapeño and fresh cilantro keep things lively, while optional avocado adds a creamy finish that rounds out every bite. For anyone navigating sesame allergies or sensitivities, this recipe is a breath of fresh air — no tahini, no sesame oil, no hidden seeds lurking in a sauce or marinade. Every ingredient is clean and straightforward, so there's no need to scrutinize labels or worry about cross-contact from pantry staples. The shrimp are quickly boiled and chilled before being tossed in the dressing, which means the technique is approachable even if you've never made ceviche before. Serve it straight from the fridge with extra lime wedges and you've got a stunning appetizer or light meal that's as safe to eat as it is satisfying.
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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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