Wild-Caught Georgia Shrimp with Field Pea & Sweet Corn Ceviche
Ceviches are foods cured in citrus juice, native to Peru and Ecuador. Although most cooks are familiar with seafood ceviches, beans and peas are very popular when prepared using the same method. This recipe is a Southern-Latino twist on the tradition, using field peas as a base for seafood. Chef Sandra Gutierrez shares a version of this recipe in her book, The New Southern-Latino Table, currently on display as part of the “Gateways/Portales” exhibition at the Smithsonian’s Anacostia Community Museum in southeast Washington, D.C.