Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Vegan
Recipe Contributed By Claudia's Mesa

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Split Pea Ceviche

Prep Time 15 minutes
Cook Time 2 hours



  • 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


  • 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.