Black-Eyed Pea Ceviche
Black-Eyed Pea Ceviche

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, black-eyed pea ceviche. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Black-Eyed Pea Ceviche is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Black-Eyed Pea Ceviche is something which I’ve loved my whole life. They are fine and they look fantastic.

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.

To get started with this recipe, we must prepare a few components. You can cook black-eyed pea ceviche using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Black-Eyed Pea Ceviche:
  1. Prepare cooked black-eyed peas (drained)
  2. Get onion (finely chopped)
  3. Make ready jalapeño (finely chopped)
  4. Prepare roma tomatoes (chopped)
  5. Get limes (juiced)
  6. Make ready cilantro (chopped)
  7. Take ground cumin
  8. Prepare garlic powder
  9. Prepare ground coriander seeds
  10. Take salt (or more to taste)
  11. Prepare freshly ground pepper (optional)

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. The seafood or meat is then marinated in citrus juice until 'cooked' thoroughly. This is then mixed in with a blend of vegetables and seasonings and served on top of a tostada.

Instructions to make Black-Eyed Pea Ceviche:
  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!

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 then marinated in citrus juice until 'cooked' thoroughly. This is then mixed in with a blend of vegetables and seasonings and served on top of a tostada. The black-eyed pea (Vigna unguiculata), also called black-eyed bean, cowpea or southern pea, is an annual plant from the pea family (Fabaceae) and is grown for its edible legumes. Black-eyed pea plants are believed to be native to West Africa but are widely grown in warm regions around the world. absolutely loved this recipe-such a fun summer side dish. didnt have any black eyed peas so i used a can of canneli beans and it came out just as great! also added a bunch of tajin.

So that’s going to wrap it up for this special food black-eyed pea ceviche recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!