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Split Pea Ceviche

Course Appetizers / Snacks
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Vegan
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 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

  1. In a small bowl, place the rinsed split peas. Add oil and 1/4 teaspoon cayenne. Toss to combine.
  2. 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.
  3. Set a large bowl in the sink with ice and cold water.
  4. Meanwhile, take a 4-quart pot and add water to boil.
  5. Place cauliflower on boiling water for 1-2 minutes and quickly remove, drain in a colander and place in ice water.
  6. 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.
  7. Serve in a large bowl for dipping or in individual bowls/glasses as a first course.