Shrimp Ceviche with Crème fraîche
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Ingredients
Look for dairy brands with the Real California seals.
1 Cup lime juice, fresh
1 Tablespoon green onion tops, minced
3 Tablespoon green onion, minced
2 Pound shrimp, small or medium, shelled and deveined
1 Cup creme fraiche
3 Tablespoon capers
lettuce leaves
salt and freshly ground pepper
lime slices, thinly sliced
1 Tablespoon green onion tops, minced
3 Tablespoon green onion, minced
2 Pound shrimp, small or medium, shelled and deveined
1 Cup creme fraiche
3 Tablespoon capers
lettuce leaves
salt and freshly ground pepper
lime slices, thinly sliced
Instructions
1. Combine lime juice, green onions, salt and pepper in a medium bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least six hours. (Can be prepared one day ahead.)
2. Drain shrimp thoroughly, discarding marinade. Fold in crŠme fraiche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp. Garnish with lime slices and green onions. Serve immediately.
Recipe provided by the California Milk Advisory Board, courtesy of Bellwether Farms
Recipe provided by the California Milk Advisory Board
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