Black-Eyed Pea Ceviche. 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. Black-Eyed Pea Ceviche

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
  1. It’s 2 cup of cooked black-eyed peas (drained).
  2. It’s 1/2 large of onion (finely chopped).
  3. You need 1 large of jalapeño (finely chopped).
  4. You need 2 of roma tomatoes (chopped).
  5. Prepare 3 large of limes (juiced).
  6. You need 1/2 bunch of cilantro (chopped).
  7. You need 1/2 tsp of ground cumin.
  8. You need 1/2 tsp of garlic powder.
  9. Prepare 1/4 tsp of ground coriander seeds.
  10. You need 3/4 tsp of salt (or more to taste).
  11. You need 1/4 tsp of freshly ground pepper (optional).

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. 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.

Black-Eyed Pea Ceviche instructions

  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!.

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. Serve with tortilla chips for a delicious party food. We like our ceviche just done but you can go a few minutes under or over depending on your preference.