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Shrimp Ceviche with Crème fraîche

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Ingredients:

– 1 tablespoon green onion tops, minced – 3 tablespoons green onion, minced – 2 pounds shrimp, small or medium, shelled and deveined – 1 cup creme fraiche – 3 tablespoons capers – 1 cup lime juice, fresh – Lettuce leaves – Salt and freshly ground pepper – Lime slices, thinly sliced

Directions:

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 crème fraîche 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

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