Easy Appetizer Recipes
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Ceviche Shrimp Salad Recipe
Have you ever eaten ceviche? It is a dish made with raw fish or shellfish. Perhaps raw is not the right word, because the seafood actually cooks in a marinade of citrus juices. The acidity cooks the seafood to just the right consistency while the seafood soaks up the flavors in the marinade. What results is a delicious cold salad of seafood served on top of a bed of vegetables.
We served up ours in wine glasses, but you could also serve it in a big bowl. In this case, the crème fraiche could be mixed up with all the ingredients rather than layering them. In the individual servings, the mixing happens when the diner digs in. The layers in the glass make for a colorful presentation that your guests will enjoy and appreciate.
When you make a dish like ceviche, observe all the safety rules for the proper handling of shrimp. Keep it refrigerated. Use only the freshest raw shrimp you can find. Raw shrimp will taste so much better in this dish. Precooked shrimp is already cooked, so the marinade may act like a dressing, but it will not soak in any flavor. Any reactions between the shrimp and the marinade may also result in overcooked shrimp. This results in a salad that is less than delicious. Go fresh and you cannot go wrong.
Shrimp Ceviche with Creme Fraiche
Ingredients -
¾ cup lime juice, fresh
3 Tablespoons green onion, minced
Salt
Freshly ground pepper
2 pounds shrimp, small or medium, shelled and deveined
3 Tablespoons capers
Iceberg lettuce, shredded
Jicama, shredded
Carrots, shredded
Lime or lemon slices
1 Tablespoon green onion tops, minced
1 cup whipping cream
4-½ teaspoons buttermilk
Preparation:
Combine the whipping cream and buttermilk in a small jar. Cover tightly with a lid and shake well for a minute or two. Let stand at room temperature until thickened; about 8 hours. Refrigerate until needed.
Mix the lime juice, 3 tablespoons of green onion, salt and pepper in a bowl. Add shrimp. Cover and refrigerate until the shrimp turn opaque. Stir occasionally throughout the process. This takes at least 6 hours or you can do it the day before.
Drain shrimp thoroughly and discard the marinade. Shred the lettuce, jicama, and carrots. Layer in wine glasses with lettuce on the bottom, then carrots, then jicama. Place a dollop of crème fraiche on top of the jicama.
Top with shrimp and another dollop of crème fraiche. Place lime or lemon slice on the edge of each glass for garnish.
Photo Description:
This is one of those elegant salads in a glass. It makes a colorful showing at each person's place at the table. The shrimp are cooked with the acidity in lime juice rather than by heat, allowing the shrimp to soak up all the flavors in the marinade at the same time. Ceviche has been eaten in many countries for generations, but some people are just discovering its goodness now. Go ahead and share this delicious dish with your friends and family. It adds elegance to your table for formal occasions.
