Split Pea Ceviche
Prep Time 15 minutes
Cook Time 2 hours
servings
Ingredients
Salad:
- 2 cups cauliflower, raw; stemmed and cut in florets
- 2 cups water
- 3 tomatoes, roma; diced in 1/2x1/2" pieces
- 1/2 cucumber, English; cubed
- 1/3 cup radishes, cubed
- 1/4 cup onion, sweet; cut thin and soaked in salty water for at least 20 minutes to remove bitter onion taste
- 1/2 cup cilantro, chopped
- 1 cup split peas, yellow, toasted ( recipe follows)
- 1/4 cup lime juice, fresh squeezed
- 2 tsp salt
- 1 tbsp ketchup
- 1 tbsp orange juice
- 1 tbsp olive oil
- 1 tbsp hot sauce
Toasted Split Peas:
- 1 cup split peas, yellow, rinsed and dried
- 1 tbsp olive oil
- 1/4 tsp cayenne pepper
Instructions
- In a small bowl, place the rinsed split peas. Add oil and 1/4 teaspoon cayenne. Toss to combine.
- Heat a small saute pan and when hot, add pea combination. Toast on both sides and when done, about 1-2 minutes, set aside and allow to cool off.
- Set a large bowl in the sink with ice and cold water.
- Meanwhile, take a 4-quart pot and add water to boil.
- Place cauliflower on boiling water for 1-2 minutes and quickly remove, drain in a colander and place in ice water.
- Once the cauliflower is cool, place all of the ingredients in a large bowl and toss. Cover and refrigerate for at least 2 hours so flavors marry.
- Serve in a large bowl for dipping or in individual bowls/glasses as a first course.
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