Xanthan Gum Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Juicy mango, crisp cucumber, fiery jalapeño, 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. The good news for anyone avoiding thickeners and stabilizers is that there is absolutely nothing to worry about here: every single ingredient is a whole food, and the dressing is just lime juice, olive oil, and spices whisked together. No packaged sauces, no mystery additives, no label-reading required. The shrimp are gently boiled and chilled before being tossed with everything else, so you get perfectly cooked, bite-sized pieces that soak up all that citrusy goodness during a quick rest in the fridge. A fold of creamy avocado right before serving pulls the whole bowl together and balances the heat from the jalapeño. It's an effortless, crowd-pleasing dish that works as an appetizer, a light lunch, or a showstopping starter at any gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!