Wheat 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 ripe mango, crisp English cucumber, fiery jalapeño, and tender shrimp all come together in a punchy lime-ginger dressing that is genuinely hard to stop eating. A pinch of ground turmeric gives the dressing a warm, golden hue and a subtle earthiness that makes the whole bowl feel a little more special. Every single ingredient here is naturally free of wheat — no soy sauce swaps needed, no label-checking required, just clean, whole foods doing all the work. The shrimp are briefly boiled and then chilled, so you get perfectly cooked, juicy pieces that hold up beautifully against the bold dressing. Folding in creamy diced avocado right before serving is optional but highly recommended — it rounds out the acidity and adds a richness that ties everything together. Serve it straight from the fridge with extra lime wedges and you have a stunning appetizer or light meal that feels effortlessly impressive.
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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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