Black-Eyed Pea Ceviche
Black-Eyed Pea Ceviche

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, black-eyed pea ceviche. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Black-Eyed Pea Ceviche is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Black-Eyed Pea Ceviche is something that I’ve loved my entire life. They’re 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 begin with this recipe, we have to prepare a few ingredients. You can cook black-eyed pea ceviche using 11 ingredients and 4 steps. Here is how you cook it.

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

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