Shrimp Ceviche with Crispy Rice Cakes

Name: Shrimp Ceviche with Crispy Rice Cakes
Total time: 90 min
Ingredients: #Crispy Rice:#; 1 cup Mahatma® Short Grain Rice for Sushi; 1 tbsp rice wine vinegar; 1/4 tsp salt; 1/4 tsp sugar; 1/4 cup vegetable oil; #Shrimp Ceviche:#; 1/2 lb peeled, deveined high-quality shrimp, tail removed, chopped (41 to 50 count); 1/2 cup + 2 tbsp lime juice, divided; 1/4 cup tomato, diced; 1/4 cup cucumber, diced; 1 radish, thinly sliced; 2 tbsp red onion, diced; 1/2 serrano chili pepper, seeded and diced; 1 tbsp fresh cilantro, finely chopped; 1 tbsp fresh basil, finely chopped; 1/4 tsp lime zest; 1/4 tsp sea salt; 1/4 cup vegetable oil (approx.); 1 avocado, halved, pitted, peeled and mashed

mahatmarice.com

These crispy rice cakes are made with sushi rice and topped with shrimp ceviche for a fusion appetizer that is definitely a crowd-pleaser.

View full recipe on mahatmarice.com

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Ingredients

#Crispy Rice:#
1 cup Mahatma® Short Grain Rice for Sushi
1 tbsp rice wine vinegar
1/4 tsp salt
1/4 tsp sugar
1/4 cup vegetable oil
#Shrimp Ceviche:#
1/2 lb peeled, deveined high-quality shrimp, tail removed, chopped (41 to 50 count)
1/2 cup + 2 tbsp lime juice, divided
1/4 cup tomato, diced
1/4 cup cucumber, diced
1 radish, thinly sliced
2 tbsp red onion, diced
1/2 serrano chili pepper, seeded and diced
1 tbsp fresh cilantro, finely chopped
1 tbsp fresh basil, finely chopped
1/4 tsp lime zest
1/4 tsp sea salt
1/4 cup vegetable oil (approx.)
1 avocado, halved, pitted, peeled and mashed