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)
- Drain the cooking liquid from the black-eyed peas and measure 2 cups.
- Set aside.
- Mix the onion, jalapeno, 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.
- 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.
- 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!
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)