Black-Eyed Pea Ceviche

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. The problem with many vegetarian preparations of this dish is that the ingredient used in place of the seafood or meat does not provide enough flavor and ends up tasting similar to a simple pico de gallo. The taste of the black-eyed peas does not entirely resemble the more conventional ceviche, but it certainly has it's own unique tastiness!

Black-eyed pea ceviche
photo courtesy of Brandon Boren

Ingredients
15 ounces black-eyed peas
3 large limes
2 roma tomatoes (chopped)
1/2 large onion (finely chopped)
1/2 bundle cilantro (chopped)
1 jalapeño (finely chopped)
1/2 teaspoon cumin powder
1/4 teaspoon ground coriander seeds
1/2 teaspoon garlic powder
salt to taste

Preparation
Mix the onion, jalapeño, cilantro and tomatoes. Drain the cooking liquid from the black-eyed peas or if using canned, make sure to drain and rinse thoroughly. Add cumin powder, 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 an hour in the refrigerator, or even better, a whole day!

Black-eyed pea ceviche tostada
photo courtesy of Brandon Boren

Serve with salsa, your favorite veggie toppings and tostadas or corn chips. This ceviche also makes a scrumptious and healthy salad!

 Recipe makes 10 tostadas