Mike Ried Lamb Ceviche on Crispy Rice Cracker
- Prep time 10Min
- Cook time 10Min
- Technique Raw
- Meat Lamb
- Cut Topside
- Serves 10
Thinly sliced Australian lamb topside is lightly dressed in a sharp and savoury ceviche-style dressing with white soy, mirin and umeboshi. Served on crisp puffed rice crackers with fermented daikon, finger lime pearls, chilli and fresh herbs, this elegant appetiser delivers bright acidity, texture and clean umami flavours.
Ingredients
Lamb Ceviche
- 300 g very lean lamb topside or loin, sinew removed
- 1 tablespoon white soy sauce
- 1 tablespoon mirin
- 1 teaspoon umeboshi paste
- 1 teaspoon rice vinegar
- 1 teaspoon light olive oil
- 40 g fermented daikon, finely julienned
- 1 small red chilli, deseeded and finely sliced
- 1 finger lime, pearls removed
- 1 tablespoon chives, finely sliced
- Micro herbs – for garnish
- Sea salt – to taste
Rice Crackers
- 5 sheets rice paper
- Vegetable oil – for deep frying
Method
Rice Crackers
- Cut each rice paper sheet into 4 equal pieces.
- Heat the vegetable oil to 190°C.
- Fry each piece for 3–4 seconds until puffed and crisp.
- Remove and drain on kitchen paper.
- Cool completely before serving.
- You will need 10 crackers.
Lamb Ceviche
- Place the lamb in the freezer for 20 minutes to firm slightly.
- Using a very sharp knife, slice across the grain into 2 mm thin slices.
- Keep chilled until required.
- Combine the white soy sauce, mirin, umeboshi paste, rice vinegar and olive oil in a bowl.
- Taste and adjust seasoning — the dressing should be sharp, lightly sweet and savoury.
- Just before serving, lightly dress the lamb.
- Do not leave dressed for longer than 5 minutes.
To Serve
- Spoon approximately 30 g of dressed lamb onto each crisp rice cracker.
- Top with fermented daikon, sliced chilli, finger lime pearls and chives.
- Finish with micro herbs.
- Serve immediately.
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