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Sweet Butter's shrimp ceviche

Sweet Butter's shrimp ceviche
Glenn Koenig / Los Angeles Times

Dear SOS: Sweet Butter in Sherman Oaks uses shrimp in the freshest tasting and most flavorful ceviche I have ever tried. Can't stop thinking about it. Any chance of snagging the recipe? Susan Hawkins Beverly Hills -- Dear Susan: Plump ... Read more

Total time: 20 minutes, plus marinating time for the shrimp | Makes a generous quart of ceviche.
  • 1 pound black tiger shrimp, tail-on
  • 3/4 cup fresh lemon juice
  • 1 onion
  • 1/2 bunch fresh cilantro
  • 2 to 3 tomatoes
  • 1/2 to 1 habanero pepper, stemmed and seeded
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Sea salt, to taste

Step 1Bring a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.

Step 2Peel and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.

Step 3While the shrimp is marinating, chop the onion, cilantro, tomatoes and habanero pepper, and place in a large bowl.

Step 4After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid. Add the shrimp to the large bowl. Stir in the cumin, pepper, oregano and garlic powder, and season with one-fourth teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors, and season again, if desired, to taste.

Note: Adapted from Sweet Butter in Sherman Oaks.


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