Ceviche Crispy Rice Recipe (with Video)

Crispy Rice
1. Rinse and drain rice, repeating until water runs clear.
2. Let rice sit in water for 20 minutes.
3. Drain one last time, fill up with 1 c water, and set over stove on high. Once water comes to a boil, stir rice, add sheet of kombu. Cover with top, and simmer for 20 minutes.
4. Meanwhile, over low heat, add rice vinegar, sugar, and salt to a saucepan, stirring until dissolved.
5. Once rice is cooked, stream in seasoned rice vinegar, gently folding the rice without smooshing. Cool the rice for about 20 min.
6. Line a tray with plastic wrap, fill tray with rice. Tightly pack to about 1.25 inch thick. Let sit in fridge for 4 hours.
7. Take rice out of the fridge and cut into desired shape. Heat oil to 375 and fry until both sides are golden brown. Drain on paper towel and immediately hit with a bit of salt.
Ceviche
1. Get started on the Leche de Tigre. Throw all ingredients (using half of the specified amounts for red onion and cilantro) into a blender. Blend for 30 seconds then strain through a fine-mesh strainer. Set aside.
2. Cut red snapper (or substituted protein of choice) into 1 cm cubes. Combine in a mixing bowl with the the Leche de Tigre, along with other half of both the cilantro and red onion.
3. Let sit for 30 minutes to an hour for the acid to properly “cook” the fish.