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Split Pea Ceviche

Split Pea Ceviche

Appetizers

Course

Difficulty

Easy

Pulse Type

Dry Peas

Specialty Diet

Vegan

Cook Time

135 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Salad:

2 cups cauliflower raw; stemmed and cut in florets
2 cups water
3 tomatoes roma; diced in 1/2×1/2" 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.