Title: Shrimp Ceviche with Creme Fraiche
Categories: Seafood Appetizer
Yield: 8 Servings

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

*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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