Black-Eyed Pea Ceviche. From Fine-Dining to Fast Food, Doordash® Delivers Your Favorite Restaurants. No Delivery Fees on Your First Order, Order from Your Favorite Restaurants Today! Then add ground cumin, garlic powder, ground coriander, lime juice, black-eyed peas and salt to taste.
You can cook Black-Eyed Pea Ceviche using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Black-Eyed Pea Ceviche
- It’s 2 cup of cooked black-eyed peas (drained).
- Prepare 1/2 large of onion (finely chopped).
- It’s 1 large of jalapeño (finely chopped).
- You need 2 of roma tomatoes (chopped).
- You need 3 large of limes (juiced).
- You need 1/2 bunch of cilantro (chopped).
- It’s 1/2 tsp of ground cumin.
- Prepare 1/2 tsp of garlic powder.
- Prepare 1/4 tsp of ground coriander seeds.
- It’s 3/4 tsp of salt (or more to taste).
- Prepare 1/4 tsp of freshly ground pepper (optional).
This dish originated from a group of slaves in West Africa, who planted black eyed peas in the Carolinas. The black eyed peas symbol coins, the collard greens dollar bills, and the cornbread gold for good luck. Instructions In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers.
Black-Eyed Pea Ceviche instructions
Drain the cooking liquid from the black-eyed peas and measure 2 cups. Set aside..
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..
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!.
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. Most ceviche recipes are enjoyed with tortilla chips as an appetizer. Peruvian style includes citrus, fish, and peppers like most, but also includes sweet potatoes and corn.
