Shrimp Ceviche with Creme Fraiche
Submitted by Jagea
Shrimp ceviche “cooked” in fresh lime juice with green onions and capers, folded with homemade creme fraiche. An elegant make-ahead appetizer served on lettuce or scallop shells.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis ceviche takes the classic lime-cured approach and adds a French twist with rich, tangy creme fraiche folded in at the end.
Raw shrimp marinate in fresh lime juice with green onions, salt, and pepper for at least six hours until they turn opaque and firm, essentially “cooking” in the citrus acid. After draining, they get folded with homemade creme fraiche and briny capers for a creamy, elegant bite.
Served on crisp lettuce leaves or scallop shells with thin lime slices, this is a stunning first course that can be prepped a full day ahead.
The recipe even includes instructions for making your own creme fraiche from scratch with just heavy cream and buttermilk.
Chef Tips
- Use the freshest shrimp you can find. Since they’re being “cooked” by acid rather than heat, quality matters here more than almost any other recipe.
- Marinate at least 6 hours. Shorter and the shrimp won’t be fully cured. The texture should be firm and opaque all the way through.
- Make the creme fraiche the day before. It needs 8 hours at room temperature to thicken. Plan your timeline accordingly.
- Drain the shrimp thoroughly. Excess lime juice will thin out the creme fraiche and make the dish watery.
Ingredients
Directions
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.
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