Shrimp Ceviche With Creme Fraiche Recipe

* Note: Shrimp should be shelled and deveined.

Step 1

Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours. (Can be prepared 1 day ahead.)

Step 2

Drain shrimp thoroughly, discarding marinade. Fold in creme fraiche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp. Garnish with lime slices and 1 tablespoon green onion. Serve immediately.

CREME FRAICHE: Combine cream and buttermilk in small jar. Cover tightly and shake well for 1 minute. Let stand at room temperature until thickened, about 8 hours. Store in refrigerator.

Source: Elizabeth Riely in Bon Appetit, September 1985

Things You'll Need

  • 3/4c Lime juice, fresh
  • 3tb Green onion, minced
  • Salt & freshly ground pepper
  • 2lb Shrimp, small or medium *
  • 2/3c Creme fraiche
  • 3tb Capers
  • Lettuce leaves
  • Lime slices, thin
  • 1tb Green onion tops, minced
-----------CREME FRAICHE----------------
  • 1c Whipping cream
  • 4 1/2ts Buttermilk

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