Heap fresh shrimp ceviche — jam-packed with veggies, herbs, and citrus juices — on top of these decadent crispy rice medallions. Make sure you grab one of these tasty appetizers while they last!
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.
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.
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.
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.
Top each crispy rice round with mashed avocado and ceviche.
Spike ceviche with a splash of tequila if desired.
Ceviche is a different method of preparing fish: rather than using heat, raw fish is tossed with fresh citrus juices and complementary seasonings. This particular recipe calls for all the usual suspects: chili peppers, cilantro, and red onions. The tangy curing marinade is balanced with avocado, cucumber, and radish — which also offer both creamy and crunchy texture in every bite! And remember, this recipe calls for finely sliced herbs and vegetables — this will make each bite a little softer and ensure a more uniform dish.
While this recipe calls for Mahatma® Short Grain Rice for Sushi to serve as a literal base for your appetizer, aromatic Jasmine Rice can also complement the sweet fruit and tangy citrus flavors of ceviche. This Tuna, Avocado, and Mango Ceviche contains all those tangy complex flavors but can be tossed together in a bowl for a meal in no time!
-Of course, sushi-grade fish will make the best ceviche. In a pinch, it is possible to use frozen shrimp— just defrost before tossing it in the citrus marinade.
-Deveining ensures that shrimp evenly absorbs the lime juice: to pull out that black vein, use a small, sharp knife and make a slit along the middle of the back.
-Leaving your shellfish to “cook” in lime juice for too long will result in a tough, dry shrimp. It’s ready when it turns an opaque pinkish hue— so peak in the fridge every so often to check the color.
If you’re steering clear of shellfish, swap the shrimp for salmon. Use the same “doneness” test — opaque color and slightly firm — and the color palette stays the same.
Planning the appetizer menu for a party? These tempting crispy Crab Cakes With a Curried Mango Sauce would look great alongside your ceviche on your appetizer tray. If you are looking to use some of that leftover sushi rice and want something sweet, look no further than these Matcha Green Tea and White Chocolate Rice Truffles.