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This week's Culinary SOS: Sweet Butter's shrimp ceviche

February 03, 2013|By Noelle Carter
  • Sweet Butter's shrimp ceviche.
Sweet Butter's shrimp ceviche. (Glenn Koenig / Los Angeles…)

This week's Culinary SOS request comes from Susan Hawkins in Beverly Hills:

"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?"

Plump tiger shrimp are tossed with chopped onion, tomato and spicy habanero peppers, the flavors brightened with fresh lemon juice and a medley of spices. Sweet Butter was happy to share its take on this refreshing classic.

Thanks, Susan! You can find the recipe here.

And check out more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, email me. I'll do my best to track it down.

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Sweet Butter's shrimp ceviche

Total time: 20 minutes, plus marinating time for the shrimp

Servings: Makes a generous quart of ceviche.

Note: Adapted from Sweet Butter in Sherman Oaks.

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

1. Bring 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.

2. Peel 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.

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

4. After 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.

Each of 6 servings: 93 calories; 14 grams protein; 7 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 121 mg cholesterol; 3 grams sugar; 636 mg sodium.

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