Halibut ceviche over crispy rice

Serves 6

Prep time: 15 minutes

I made this dish for my Christmas eve “feast of seven fishes”. I make some of the rice cakes without ceviche on them for my kiddos who don’t do raw fish.

Photo credit: Ken Kaushansky

For crispy rice:

2 cups rice (ideally calrose - but I sometimes just use whatever leftover rice I have in the fridge)

2T olive oil

For ceviche and topping

2 grapefruits

1 lime

1/2 english cucumber, peeled

1/3 lb halibut or cod, fresh

1/4 red onion, diced

Begin by marinating the ceviche. Add juice and zest from one lime and one grapefruit to a bowl or bag. Add diced red onion. Thinly slice fish and add to the marinade. Refrigerate for 20-30 minutes until the fish has become more white, and less translucent, in color.

While the fish is marinating, make the crispy rice. Make rice according to directions - I typically use calrose rice and a ratio of 4.5 cups water and 2 cups rice. Once fluffy, remove rice from heat and heat a cast iron skillet over medium high heat. Add olive oil. Add rice to pan, covering the entire pan if possible. Press down on rice with a spatula and allow it to crisp on the bottom. Once the bottom is crisp (about 5 minutes), flip it over on a cutting board lined with parchment paper. Cut your desired shapes of rice - I typically use the top of a canning jar for circles.

Top the crispy rice circles with a slice of grapefruit, a slice of cucumber and a couple pieces of ceviche.