Shrimp Ceviche with Creme Fraiche

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.