Shrimp ceviche with creme fraiche
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Lime juice, fresh |
| 3 | tablespoons | Green onion, minced |
| Salt & freshly ground pepper | ||
| 2 | pounds | Shrimp, small or medium * |
| ⅔ | cup | Creme fraiche |
| 1 | cup | Whipping cream |
| 3 | tablespoons | Capers |
| Lettuce leaves | ||
| Lime slices, thin | ||
| 1 | tablespoon | Green onion tops, minced |
| 4½ | teaspoon | Buttermilk |
Directions
CREME FRAICHE
*Note: Shrimp should be shelled and deveined.
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.)
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