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Ceviche - Shrimp Ceviche with Creme Fraich
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Recipe Information
Elizabeth Riley in Bon Appetit, Sept. 1985


  • 3/4 cup (175 ml) lime juice, fresh
  • 3 tbsp (45 ml) green onion, minced
  • salt
  • pepper, freshly ground
  • 2 lbs (.9 kg). shrimp, small or medium, shelled and deveined
  • 2/3 cup (150 ml) Creme Fraiche
  • 3 tbsp (45 ml) capers
  • lettuce leaves
  • lime, thinly sliced
  • 1 tbsp (15 ml) green onion tops, minced
  • Creme Fraiche:
  • 1 cup (225 ml) whipping cream
  • 4-1/2 tsp (20 ml). buttermilk
  • Combine lime juice, 3 tbsp (45 ml) green onion, salt and pepper in medium bowl.
  • Mix in shrimp.
  • Cover and refrigerate until shrimp turn opaque, stirring occaisionally, at least 6 hours. (Can be prepared 1 day ahead.)
  • Make creme fraiche and let sit.
  • 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 minced green onion.
  • 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 the refrigerator.
I found this in my Meal Master database.

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