Yeast Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this mango shrimp ceviche is the kind of dish that tastes like a vacation in a bowl. Juicy mango, crisp English cucumber, and tender shrimp come together in a punchy lime dressing spiked with fresh ginger and a touch of turmeric — it's vibrant, refreshing, and genuinely hard to stop eating. Because the shrimp are gently boiled rather than "cooked" in acid, you get perfectly tender bites every single time without any guesswork. The dressing is built entirely from whole, clean ingredients — fresh lime juice, olive oil, and spices — so there's nothing hidden to worry about. Yeast-free eating can feel limiting when it comes to bold, satisfying flavors, but this recipe proves that's absolutely not the case. A quick chill in the fridge lets everything meld beautifully, and folding in creamy avocado right before serving takes it completely over the top. It works as a light main, a stunning starter, or a crowd-pleasing dish to bring to any warm-weather gathering.
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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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