Black-Eyed Pea Ceviche
Black-Eyed Pea Ceviche

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, black-eyed pea ceviche. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Black-Eyed Pea Ceviche is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Black-Eyed Pea Ceviche is something which I have loved my entire life. They are nice and they look wonderful.

The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea. A blend of Iceberg and Romaine mixed with diced cucumbers, diced tomatoes, a mix of Cheddar and Monterey Jack cheeses and homemade garlic croutons.

To begin with this particular recipe, we must prepare a few components. 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. Take 2 cup cooked black-eyed peas (drained)
  2. Make ready 1/2 large onion (finely chopped)
  3. Prepare 1 large jalapeño (finely chopped)
  4. Prepare 2 roma tomatoes (chopped)
  5. Take 3 large limes (juiced)
  6. Prepare 1/2 bunch cilantro (chopped)
  7. Take 1/2 tsp ground cumin
  8. Prepare 1/2 tsp garlic powder
  9. Get 1/4 tsp ground coriander seeds
  10. Prepare 3/4 tsp salt (or more to taste)
  11. Take 1/4 tsp freshly ground pepper (optional)

El Alfa El Jefe x Tyga - Trap Pea. Black eyed pea icon, cartoon style. Hand Drawn of Cowpea or Vigna Unguiculata Plant. Mung beans, white, red, and black beans vector isolated on white background.

Steps 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!

Grains and legumes in bag with scoop vector icon. MAMACITA — Black Eyed Peas, Ozuna, J. 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. Traditional Southern cooking takes a lot of potshots for unhealthy ingredients, but the black-eyed pea isn't one of them.

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