Ceviche - Shrimp Ceviche with Creme Fraich

• 3/4 cup (175 ml) lime juice, fresh
• 3 tbsp (45 ml) green onion, minced
• salt
• pepper, freshly ground
• 2 lbs (.9 kg). shrimp, small or medium, shelled and deveined
• 2/3 cup (150 ml) Creme Fraiche
• 3 tbsp (45 ml) capers
• lettuce leaves
• lime, thinly sliced
• 1 tbsp (15 ml) green onion tops, minced
• 1 cup (225 ml) whipping cream
• 4-1/2 tsp (20 ml). buttermilk

1. Combine lime juice, 3 tbsp (45 ml) green onion, salt and pepper in medium bowl.
2. Mix in shrimp.
3. Cover and refrigerate until shrimp turn opaque, stirring occaisionally, at least 6 hours.
4. (Can be prepared 1 day ahead.)
5. Make creme fraiche and let sit.
6. Drain shrimp thoroughly, discarding marinade.
7. Fold in creme fraiche and capers.
8. Arrange lettuce on plates or scallop shells.
9. Top with shrimp.
10. Garnish with lime slices and minced green onion.
11. Combine cream and buttermilk in small jar.
12. Cover tightly and shake well for 1 minute.
13. Let stand at room temperature until thickened, about 8 hours.
14. Store in the refrigerator.

lime juice, green onion, salt, pepper, fraiche, capers, lettuce leaves, lime, green onion, whipping cream, buttermilk

Taken from online-cookbook.com/goto/cook/rpage/000308 (may not work)