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RECIPESarrowRice CookersarrowShrimp and Rice Ceviche
Shrimp and Rice <i>Ceviche</i>
  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:

  • 1 cup (rice measuring cup) jasmine rice
  • 1-1/4 cups (rice measuring cup) water
  • 1/2 tsp. salt

To Prepare Separately:

  • 1 lb. fresh or frozen medium shrimp, peeled, deveined and cut in half length-wise (about 30 shrimps)
  • 1/4 cup orange juice
  • 1/2 cup fresh lime juice
  • 2 Tbsp. red onion, finely chopped
  • 1 medium carrot, thinly sliced and cut in halves
  • 2-4 red radishes, thinly sliced
  • 1 medium tomato, cut into bite sized pieces
  • 1 stalk celery, cut into bite sized pieces
  • 2 green onions, thinly sliced
  • 1 small fresh jalapeño pepper, finely chopped
  • 1/4 cup tomato juice
  • 1/4 tsp. Worcestershire sauce
  • 1 Tbsp. cilantro, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper

For Garnish:

  • 1/2 ripe but firm avocado, pitted, peeled and diced

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

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.

2

In a separate bowl, combine all remaining ingredients except garnish. Refrigerate and allow to marinade for at least 30 minutes.

 

3

Measure the rice accurately and place in the inner cooking pan.

 

4

Add water and salt to the inner cooking pan and stir well with rice using the rice spatula. Cook the rice using the “White Rice” setting.

 

5

When rice completes cooking, gently fluff the rice with rice spatula, and spread onto a large plate to cool – about 30 minutes.

 

6

Combine the shrimp mixture with the vegetable mixture and mix well. *This mixture may be prepared up to 1 day in advance.

 

7

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.