Crispy Rice with Shrimp Ceviche
Instructions
These crunchy rice medallions serve as the perfect base for this flavorful ceviche medley. With both bright colors and flavors, they will be an instant party hit and a new addition to your appetizer repertoire.
Crispy Rice
Step 1
Cook rice according to package directions. In large bowl, stir together vinegar, salt and sugar until dissolved. Mix in rice. Let cool completely. Refrigerate, uncovered, for about 1 hour or until well chilled.
Shrimp Ceviche
Step 2
In glass bowl, combine shrimp and 1/2 cup lime juice (add more lime juice, if needed, to cover the shrimp and allow it to float freely to ensure that shrimp “cooks” evenly throughout). Cover and refrigerate for about 3 hours or until shrimp is opaque through to center and slightly firm. Drain well.
Step 3
In separate large bowl, stir together tomato, cucumber, radish slices, red onion, serrano, cilantro, basil, lime zest, salt and remaining lime juice. Add shrimp; toss until well combined.
Step 4
Shape 2 tbsp rice into ball, then flatten into round. Repeat with remaining rice. Heat vegetable oil in large nonstick skillet set over medium-high heat. In batches, cook rice rounds for about 5 minutes per side or until golden brown and crispy, adding more oil as needed. Transfer to paper towel-lined tray.
Step 5
Top each crispy rice round with mashed avocado and ceviche.
Flavor Tip
Spike ceviche with a splash of tequila if desired.
A Crash Course in Ceviche
Curing fish with citrus juice, instead of using heat, is a traditional Peruvian method of preparing seafood that has made its way around the globe. Your fish or shellfish of choice should marinate until it develops an opaque pink hue and is slightly firm to the touch. In this recipe, that sushi-grade shrimp will melt in your mouth thanks to all that tangy lime juice. But don’t worry — the avocado, cucumber, and radish balance out the zesty citrus. Once you start making ceviche, try another one of our favorites — this mouthwatering Tuna Ceviche with Mango and Avocado.
Perfecting Sticky Rice
Both in your frying pan and your guests’ hands, you want your cakes to stay intact. Making great sticky rice lies in the details:
-Heat will help the sugar dissolve in your vinegar mixture, but don’t let it boil. You’ll also want it to cool before folding it into the rice.
-If you want to give your cakes a citrus twist, add a splash of lime zest.
-You want your cakes to be crispy on the outside but gooey on the inside. Don’t let your rice dry out while you’re mixing up your ceviche. You don’t want to cover the rice, unless you’re using a damp kitchen towel.
Our Step-by-Step Sushi guide has even more sticky rice tips that you can use for sushi, crispy rice or rice bowls! Take a look at more of our guides to find the perfect white rice to water ratio for traditional rice as well as sushi rice.
Planning a party?
If you’re looking for other ways to top these delectable crispy rice cakes, these Seared Tuna Crispy Rice Canapés will be another home run at your event — you’ll even use many of the same ingredients! Keep your skillet on high and deep fry these irresistibly crunchy Crab Cakes with Curried Mango Sauce. If you want something other than seafood, we’ve got you covered — our favorite Game Day Snacks will help you build a perfect appetizer menu.
