Shrimp Ceviche with Crème fraîche

Shrimp Ceviche with Crème fraîche 8 1clime juice, fresh 1Tgreen onion tops, minced 3Tgreen onion, minced 2lbshrimp, small or medium, shelled and deveined 1ccreme fraiche 3Tcapers 0lettuce leaves 0salt and freshly ground pepper 0lime slices, thinly sliced

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