Papaya and Avocado Ceviche with Crispy Rice Crackers
A technical plant-based ceviche using acidic marination to alter the texture of firm papaya, served with homemade crackers.
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Ingredients
- 2 cups Green papaya (firm, peeled, and julienned)
- 1 large Hass avocado (firm-ripe, 1cm cubes)
- 0.25 cup Yuzu juice (fresh)
- 2 tablespoons Rice vinegar (unseasoned)
- 1 teaspoon White miso paste
- 1 teaspoon Toasted sesame oil
- 1 piece Red bird's eye chili (finely minced)
- 4 leaves Shiso leaves (chiffonade)
- 1 cup Sushi rice (cooked and cooled)
- 1 sheet Nori sheet (pulverized into powder)
- 2 cups Grape seed oil (for deep frying)
- 1 pinch Maldon sea salt
Instructions
- 1
Prepare the 'leche de tigre' base by whisking together yuzu juice, rice vinegar, miso paste, and sesame oil until emulsified.
- 2
Submerge the julienned green papaya in the acidic marinade; cover and refrigerate for exactly 45 minutes to allow the acid to break down the cellulose fibers to a 'scallop-like' texture.
- 3
For the crackers, spread the cooked sushi rice thinly between two sheets of parchment paper and roll with a pin until 2mm thick.
- 4
Dehydrate the rice sheet in a low oven at 200°F (95°C) for 2 hours until completely brittle and bone-dry.
- 5
Heat grape seed oil to 375°F (190°C) and flash-fry shards of the dried rice for 3-5 seconds until they puff instantly; drain and dust with nori powder and salt.
- 6
Gently fold the cubed avocado and minced chili into the marinated papaya, being careful not to bruise the avocado flesh.
- 7
Plate the ceviche using a ring mold to create height, garnishing the top with the fresh shiso chiffonade.
- 8
Serve immediately alongside the warm rice crackers to ensure a contrast between the icy ceviche and the crisp rice.
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