Crispy Rice with Shrimp Ceviche
Translated from Spanish, the language of the reel.
Alan Ancheta Tapia cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A fresh, tangy, and spicy snack or dinner that combines classic shrimp ceviche with sushi rice cubes that are crispy on the outside and tender on the inside. Finished with a cilantro, jalapeño, and chili oil cream.
- Time
- 4 hours 50 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Dairy, eggs, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Ceviche
Arroz crujiente
- 450 g
- 180 g
Crema de cilantro
Condimentos y fritura
- 30 g
- 30 g
- 500 g
Weights are estimates. Together, the ingredients weigh about 2.24 kg before cooking, which is about 560 g per serving.
Steps
Wash the sushi rice several times with cold water, gently rubbing it with your hands, until the water runs much clearer. Drain it well.
Cook the rice with the water according to the package instructions, until tender and sticky. Let it rest for a few minutes with the pot covered.
Mix the rice vinegar, sugar, and a pinch of salt. Fold this mixture into the hot rice using gentle motions so as not to crush the grains.
Transfer the seasoned rice to a lined rectangular mold or container, and press it firmly to form a compact, even layer. The pressure is important so it does not fall apart during frying.
Cover the rice and freeze it for at least 4 hours, preferably until very firm. This helps it retain its shape during frying.
While the rice freezes, cut the cleaned shrimp into small pieces and place them in a bowl.
Add the lime juice, red onion, green chili, salt, and pepper to the shrimp. Mix well and let the lime marinate the shrimp until it looks opaque and firm, approximately 15 to 20 minutes, keeping it refrigerated.
Blend or process the mayonnaise, Greek yogurt, cilantro, some of the lime juice, jalapeño, and salt until smooth, green, and slightly tangy.
Remove the rice from the freezer and cut it into rectangles or cubes of the desired size. Handle it carefully to keep the edges compact.
Heat enough oil in a deep skillet or saucepan to reach 180 °C (350 °F). Check the temperature with a thermometer; the oil should be hot but not smoking.
Fry the rice pieces in batches, without overcrowding the pan, until golden and crispy on the outside but still tender inside. Be careful of splatters and avoid getting too close to the hot oil.
Remove the crispy rice and drain it on a rack or paper towels. Let it rest briefly so the exterior remains crispy.
Place some of the cilantro cream on each piece of crispy rice and top with the shrimp ceviche.
Finish with chili oil to taste and serve immediately, while the rice is still crispy.
Notes
The rice must be frozen for at least 4 hours so it does not come apart during frying. Fry it at 180 °C and work carefully around the hot oil. To preserve the contrast in textures, assemble and serve the dish immediately after frying the rice.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1704
- Protein
- 36 g
- Carbs
- 70 g
- Fat
- 145 g
- Fiber
- 2 g
Where the calories come from
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