Black-Eyed Pea Ceviche

• 2 cup cooked black-eyed peas (drained)
• 1/2 large onion (finely chopped)
• 1 large jalapeno (finely chopped)
• 2 roma tomatoes (chopped)
• 3 large limes (juiced)
• 1/2 bunch cilantro (chopped)
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp ground coriander seeds
• 3/4 tsp salt (or more to taste)
• 1/4 tsp freshly ground pepper (optional)

1. Drain the cooking liquid from the black-eyed peas and measure 2 cups.
2. Set aside.
3. Mix the onion, jalapeno, cilantro and tomatoes well.
4. Then add ground cumin, garlic powder, ground coriander, lime juice, black-eyed peas and salt to taste.
5. Mix gently to keep the black-eyed peas as intact as possible.
6. Ceviche typically should not be consumed right away because it takes time for the flavors to come together.
7. Give it at least 1 hour or two in the refrigerator.
8. Serve with salsa, your favorite veggie toppings and tostadas or corn chips.
9. Try with queso cotija or queso fresco and a dollop of sour cream.
10. This ceviche also makes a scrumptious healthy salad!

blackeyed peas, onion, roma tomatoes, cilantro, ground cumin, garlic, ground coriander seeds, salt, ground pepper

Taken from cookpad.com/us/recipes/357819-black-eyed-pea-ceviche (may not work)