Real shrimp ceviche with creme fraiche

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Recipe by: athenaise

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Lime juice, fresh 3 tb Capers
3 tb Green onion, minced Lettuce leaves
Salt freshly ground pepper Lime slices, thin
2 lb Shrimp, small or medium * 1 tb Green onion tops, minced
2/3 c Creme fraiche

-------------------------------CREME FRAICHE-------------------------------
1 c Whipping cream 4 1/2 ts Buttermilk

*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