Shrimp and Rice Ceviche
Another one of our easy-to-prep recipes. We combined this classic seafood dish with rice! Serve them in a fancy cup and these will surely make an eye-catching appetizer.
Ingredients (serves 4-6):
To Cook in the Rice Cooker:
To Prepare Separately:
For Garnish:
Prepare the shrimp. In a small bowl, place orange and lime juice and mix well. Soak the shrimp in the juice mixture and allow to “cook” - at least 1 hour.
In a separate bowl, combine all remaining ingredients except garnish. Refrigerate and allow to marinade for at least 30 minutes.
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.
Add water to the corresponding water level for “JASMINE”, or as listed in the ingredients. Add salt to the inner cooking pan and stir well with rice using the rice spatula. Cook the rice using the "JASMINE" (if available), or the “WHITE RICE” setting.
When rice completes cooking, gently fluff the rice with rice spatula, and spread onto a large plate to cool – about 30 minutes.
Combine the shrimp mixture with the vegetable mixture and mix well.
*This mixture may be prepared up to 1 day in advance.
When rice cools, divide 2/3 of the rice into wide glass bowls. Spoon the ceviche mixture evenly over rice. Add the remaining rice on top of the ceviche mixture and garnish each with avocado.
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