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Shrimp Ceviche with Crème Fraîche

Makes 8 Servings

  • 3/4 cup lime juice, fresh
  • 3 tablespoons green onion, minced
  • salt and freshly ground pepper
  • 2 pounds shrimp, small or medium, shelled and deveined
  • 2/3 cup crème fraîche
  • 3 tablespoons capers
  • Lettuce leaves
  • Lime slices, thinly sliced
  • 1 tablespoon green onion tops, minced
  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 fraiche 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

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,