Shrimp Ceviche With Creme Fraiche

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Servings: 8 Difficulty: Intermediate
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Briny, citrus-cured shrimp blended with rich creme fraiche for a refreshing and elegant appetizer
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This vibrant Shrimp Ceviche with Creme Fraiche offers a delightful twist on traditional Latin American preparations. The raw shrimp are “cooked” in the acidity of fresh lime juice, resulting in a tender, opaque texture that is both refreshing and safe to eat. The addition of creamy crème fraiche balances the sharp citrus notes, creating a luxurious mouthfeel that complements the briny punch of capers. Minced green onions and fresh herbs add a crisp, aromatic finish. This dish is perfect for summer gatherings, as a light starter before a heavy meal, or as a sophisticated snack. It is quick to prepare, allowing the natural flavors of the seafood to shine through without overpowering the palate.

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Shrimp Ceviche With Creme Fraiche

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 15.8

Description

This vibrant Shrimp Ceviche with Creme Fraiche offers a delightful twist on traditional Latin American preparations. The raw shrimp are "cooked" in the acidity of fresh lime juice, resulting in a tender, opaque texture that is both refreshing and safe to eat. The addition of creamy creme fraiche balances the sharp citrus notes, creating a luxurious mouthfeel that complements the briny punch of capers. Minced green onions and fresh herbs add a crisp, aromatic finish. This dish is perfect for summer gatherings, as a light starter before a heavy meal, or as a sophisticated snack. It is quick to prepare, allowing the natural flavors of the seafood to shine through without overpowering the palate.

Ingredients

Directions

  1. Pat the shrimp dry with paper towels and place them in a non-reactive bowl.
  2. Pour the fresh lime juice over the shrimp, ensuring they are fully submerged.
  3. Let the shrimp sit in the lime juice for 15 to 20 minutes until they turn opaque and firm.
  4. Drain the excess lime juice from the bowl, reserving about 2 tablespoons.
  5. In a separate large bowl, whisk together the creme fraiche, reserved lime juice, salt, and pepper.
  6. Add the cured shrimp to the creme fraiche mixture and gently fold to coat.
  7. Stir in the capers and minced green onion tops.
  8. Chill the ceviche in the refrigerator for at least 30 minutes to allow flavors to meld.
  9. Serve the shrimp ceviche on a bed of crisp lettuce leaves, garnished with thin lime slices.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 15.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.4mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use the freshest shrimp possible, preferably sushi-grade or very fresh raw shrimp, for the best texture and safety.

If creme fraiche is unavailable, you can substitute with sour cream or Greek yogurt, though the flavor will be slightly tangier.

For extra heat, add diced jalape&# 195;±os or a dash of hot sauce to the mixture.

Serve immediately after chilling. Ceviche does not store well for long periods as the texture of the shrimp can become mushy if left in acid too long.

Ensure all utensils and bowls are clean to maintain food safety when handling raw seafood.

Keywords: ceviche, shrimp, lime, creme fraiche, seafood, appetizer, latin american, raw shrimp, citrus, refreshing, summer, party food, capers, green onion, easy, quick, gluten free, fresh, briny, creamy
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