Shrimp Ceviche with Creme Fraiche

Ready in 1h

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1 tb Green onion; tops only, minced
2 lb Shrimp; small or medium *
3 tb Capers
2/3 c Crème fraîche
3/4 c Lime juice; fresh
4 1/2 ts Buttermilk
Salt & freshly ground pepper
Lettuce leaves
1 c Whipping cream
3 tb Green onion; minced
thin slices Lime

Original recipe makes 8



*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

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