Shrimp Ceviche With Creme Fraiche
Categories: Fish/sea, Appetizers
Yield: 8 servings
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
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