|2 servings||calories per servings 420||protein serving 36 g||carbs per serving 60 g||total fat per serving 7 g|
Ceviches are foods cured in citrus juice, native to Peru and Ecuador. Although you may be more familiar with seafood ceviches, beans and peas prepared using the same method are also popular. 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,” which was on display as part of the “Gateways/Portales” exhibition at the Smithsonian’s Anacostia Community Museum in Washington, D.C. in 2017.
|Nutrition Facts||/ Per Serving|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||60 g|
|Dietary Fiber||13 g|
• Fill a saucepan half full with about 6 cups water. Add field peas, and place over medium-high heat.
• When water boils, reduce heat to medium-low. Simmer until tender, 15-20 minutes. Skim away any foam that comes to the top.
MISE EN PLACE
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• Halve tomatoes.
• Halve shallot. Peel and thinly slice 1 half (save remaining shallot for another use).
• Juice limes.
• While peas simmer, fill a bowl with water and ice.
• Drain peas. Transfer to ice water.
• Drain peas (discard any ice). Transfer to a large bowl.
• Fold in corn, tomatoes and shallot.
Stir in lime juice, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Let rest 15 minutes, stirring occasionally.
While ceviche rests:
• In a bowl, toss shrimp with 2 teaspoons cooking oil and 1/4 teaspoon kosher salt.
• Place a sauté pan oven medium-high heat. When pan is hot, add shrimp. Cook, tossing occasionally, until shrimp are pink all over, 2-3 minutes.
• Divide ceviche between 2 bowl.
• Top with shrimp, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...