Sweet Butter's shrimp ceviche

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

By Noelle Carter

February 3, 2013, 9:00 a.m.

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