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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)
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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

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Dear Susan: 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.

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.