Shrimp Ceviche With Creme Fraiche Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Lime juice, fresh
3 tbsp: Green onion, minced
Salt & freshly ground pepper,
2 lbs: Shrimp, small or medium *
2/3 cup: Creme fraiche,
3 tbsp: Capers,
Lettuce leaves,
Lime slices, thin
1 tbsp: Green onion tops, minced
CREME FRAICHE
1 cup: Whipping cream,
4 1/2 tsp: Buttermilk,
Directions:
*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
Source from luhu.jp
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
Source from luhu.jp