Walnut Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that tastes like a vacation. Juicy mango, crisp English cucumber, and tender shrimp come together in a zesty lime dressing spiked with fresh ginger and a whisper of turmeric — it's vibrant in both color and taste. A little jalapeño and fresh cilantro round everything out, and if you're feeling indulgent, creamy diced avocado folded in right before serving takes it completely over the top. The shrimp are gently poached and chilled before tossing, so you get perfectly cooked, bite-sized pieces that soak up every drop of that citrusy dressing. Tree nut concerns are simply a non-issue here — every ingredient is clean, fresh, and straightforward, with zero hidden surprises lurking in the component list. A quick 15-minute rest in the fridge is all it takes for the flavors to meld into something that tastes like it took far more effort than it did. Serve it straight from the bowl 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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