This summer, Loubna Jaibi shares her ceviche-inspired cucumber, shrimp, and mango salad that will blow your mind
Food content creator Loubna Jaibi has taken Instagram by storm with a summer salad recipe she boldly calls the dish that will blow your mind this season. The recipe combines cucumber, king prawns, and fresh mango in a ceviche-inspired bowl that is as refreshing as it is indulgent. Moreover, it comes with a homemade mango vinaigrette that ties the whole creation together.
A Ceviche-Inspired Salad That Celebrates Summer Flavours
This salad draws direct inspiration from ceviche, a dish of Peruvian origin traditionally made with raw fish marinated in lime juice. However, Loubna Jaibi puts her own spin on it by pairing cooked king prawns with juicy fresh mango, cucumber, tomatoes, and spring onions. The result is a sweet-savoury combination that works beautifully on a warm afternoon by the pool.
Mango brings a soft, pronounced sweetness to the dish. Therefore, its contrast with the tender texture of the prawns creates a pairing that genuinely surprises the palate. Also, the recipe is designed to serve around two people, making it an ideal light lunch or a starter at a summer gathering.
The food creator behind the Instagram account @lesgourmandisesdeloubna has a clear knack for finding combinations that feel both accessible and exciting. As a result, her cucumber, mango, and prawn salad has quickly become one of the most talked-about summer recipes of 2026. Besides being visually stunning, it takes very little time and effort to prepare.
“The salad that will blow your mind this summer.” — Loubna Jaibi
The Ingredients You Need for Two People
Before getting started, it helps to gather everything in advance. The ingredient list is short and easy to find in any well-stocked supermarket. Moreover, the recipe is flexible, since you can use either king prawns or regular shrimps depending on what is available.
For the salad itself, you will need king prawns or shrimps, one mango, one cucumber, two tomatoes, two spring onions, and fresh parsley and coriander. Tortilla bread is also recommended as an optional side. For the mango vinaigrette, you will need a quarter of a mango, 5 tablespoons of olive oil, the juice of 2 limes, 1 tablespoon of Sriracha sauce, as well as salt and sumac.
- Peel and dice the cucumber into small cubes, then place them in a salad bowl.
- Finely chop the spring onions and tomatoes, and add them to the same bowl.
- Cut the mango into cubes, add them to the bowl, and reserve a few larger pieces for the vinaigrette.
- Boil the raw prawns in salted water for one to two minutes until tender, add a squeeze of lime, chop them, and mix into the salad.
- Blend the reserved mango pieces with lime juice, salt, sumac, a generous amount of olive oil, and Sriracha to make the vinaigrette.
Step-by-Step: How to Prepare the Salad
Start by peeling the cucumber and cutting it into small cubes, as Loubna Jaibi specifies. Place the cubes directly into your salad bowl. Then, finely slice the spring onions and tomatoes before adding them to the same bowl.
Next, cut the mango into cubes and add them to the salad. However, remember to set aside a few larger mango pieces in a separate bowl, as these will serve as the base for your vinaigrette later. This small step is key to achieving the right texture in the dressing.
Now, shell the raw prawns and cook them in a pot of boiling salted water. According to the creator, they should cook for one to two minutes so they remain tender. Once cooked, add a splash of lime juice, chop the prawns into pieces, and incorporate them into the salad bowl. Also, add the chopped parsley and fresh coriander at this stage and mix gently.
Making the Mango Vinaigrette
The vinaigrette is where this recipe truly stands out. Take the reserved mango pieces and add the lime juice, salt, sumac, a generous dose of olive oil, and the Sriracha sauce. Then blend everything together until smooth. The Sriracha adds a gentle heat that balances the sweetness of the mango, and therefore gives the dressing its distinctive character.
Once the vinaigrette is ready, pour it over the salad and toss well. The food creator also suggests serving the dish alongside tortilla bread for added texture. As a result, each bite offers a satisfying mix of crunch, creaminess, and spice.
How to Pick the Perfect Mango for This Recipe
The quality of the mango makes a real difference in this salad. Fortunately, Loubna Jaibi has shared two practical tips to help you choose the right one at the market. Her advice is simple and easy to apply, even for those who rarely cook with tropical fruit.
First, look for three colours on the skin. According to the food creator, a well-ripened and sweet mango will display red, orange, and green tones on its surface. In contrast, a mango with a single uniform colour should be avoided, as it is unlikely to deliver the right level of sweetness for this dish.
Second, gently press the mango to test its ripeness. The fruit should feel slightly soft under light pressure. However, as Jaibi warns directly, if it feels too soft, the mango is overripe and will not give the best results. These two checks together make it much easier to bring home a mango that performs well both in the salad and in the vinaigrette.
