Turkey Free Mango Shrimp Ceviche
Bright, tropical, and loaded with bold flavor, this shrimp ceviche is the kind of dish that makes everyone at the table lean in for a closer look. Sweet ripe mango, crisp English cucumber, and a hit of jalapeño heat come together with a zesty lime-ginger dressing that ties everything into something genuinely crave-worthy. A pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue to the dressing without overpowering the fresh ingredients. The shrimp are gently boiled and chilled before being folded in, so you get perfectly cooked, tender bites throughout — no guesswork, no raw fish concerns. Everything gets a quick 15-minute rest in the fridge to let the flavors meld, and the optional avocado folded in at the end adds a creamy, cooling finish that takes it over the top. It's naturally free from poultry in any form, relying entirely on clean, whole ingredients that speak for themselves. Whether you're serving it as a starter or the main event with extra lime wedges on the side, this is the kind of recipe you'll come back to all summer long.
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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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