Black-Eyed Pea Ceviche
Ceviche is a dish that is seen in Mexico generally prepared with seafood, or in more modern interpretations, ground beef. The seafood or meat is marinated in citrus juice until 'cooked' thoroughly. The ceviche is then mixed with a blend of diced vegetables and seasonings, all served over a crunchy tostada. The problem with many vegetarian interpretations of this dish is that the ingredients used don't pack in enough flavor. You want this to taste like more than a simple pico de gallo. Our recipe uses black-eyed peas, which provides it's own unique tastiness!
Black-Eyed Pea Ceviche
Ceviche is a dish that is seen in Mexico generally prepared with seafood, or in more modern interpretations, ground beef. The seafood or meat is marinated in citrus juice until 'cooked' thoroughly. The ceviche is then mixed with a blend of diced vegetables and seasonings, all served over a crunchy tostada. The problem with many vegetarian interpretations of this dish is that the ingredients used don't pack in enough flavor. You want this to taste like more than a simple pico de gallo. Our recipe uses black-eyed peas, which provides it's own unique tastiness!
Open in Cookpad AppSteps
- 1
Drain the cooking liquid from the black-eyed peas and measure 2 cups. Set aside.
- 2
Mix the onion, jalapeño, cilantro and tomatoes well. Then add ground cumin, garlic powder, ground coriander, lime juice, black-eyed peas and salt to taste. Mix gently to keep the black-eyed peas as intact as possible.
- 3
Ceviche typically should not be consumed right away because it takes time for the flavors to come together. Give it at least 1 hour or two in the refrigerator.
- 4
Serve with salsa, your favorite veggie toppings and tostadas or corn chips. Try with queso cotija or queso fresco and a dollop of sour cream. This ceviche also makes a scrumptious healthy salad!
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