Black-Eyed Pea Ceviche
Black-Eyed Pea Ceviche

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, black-eyed pea ceviche. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

The black-eyed pea, black-eyed bean, or goat pea is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea. Our album TRANSLATION is universal, and we hope our new messaging site can help bring our fans even closer Black Eyed Peas.

Black-Eyed Pea Ceviche is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Black-Eyed Pea Ceviche is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook black-eyed pea ceviche using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Black-Eyed Pea Ceviche:
  1. Get 2 cup cooked black-eyed peas (drained)
  2. Get 1/2 large onion (finely chopped)
  3. Take 1 large jalapeño (finely chopped)
  4. Make ready 2 roma tomatoes (chopped)
  5. Get 3 large limes (juiced)
  6. Prepare 1/2 bunch cilantro (chopped)
  7. Take 1/2 tsp ground cumin
  8. Take 1/2 tsp garlic powder
  9. Get 1/4 tsp ground coriander seeds
  10. Make ready 3/4 tsp salt (or more to taste)
  11. Take 1/4 tsp freshly ground pepper (optional)

Rinse before using.) Heat butter in a large pot over medium-high heat. Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long. Black-eyed peas are high in protein and fiber, but if you buy them canned, be sure to drain and rinse them to lower the salt content.

Instructions to make Black-Eyed Pea Ceviche:
  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!

Traditional Southern cooking takes a lot of potshots for unhealthy ingredients, but the black-eyed pea isn't one of them. I also added creole seasoning salt and pepper beef smoked sausages (cut into bite sized pieces) and a cup of cooked pasta to the recipe. Black-eyed peas are a legume with a pea-like flavor. The famed dish of the South Hoppin' John is made with black-eyed peas and rice. Black-eyed peas are available fresh, canned, frozen, or dried.

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