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Sweet Butter's shrimp ceviche

Time 20 minutes
Yields Makes a generous quart of ceviche.
Sweet Butter’s shrimp ceviche
(Glenn Koenig / Los Angeles Times)
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.

Adapted from Sweet Butter in Sherman Oaks.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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