Black-Eyed Pea Ceviche

  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)

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