It’s the time of year that meals revolve around fresh produce, whether from the garden out back or the tomato truck down the street. It’s also the season for having leftovers from the grill and not wanting to heat up the house.
We came up with this ceviche-inspired recipe to use tomatoes and onions from our garden, some pink-eyed peas from our favorite Buckhead tomato truck, and some grilled yellow snapper from the weekend. It’s quick to put together, and is perfect for a light, refreshing summer weeknight meal. Don’t worry about using the onion raw, the acidity and some chilling will really tame its fire. Being from Texas, I’m tempted to call this cowboy caviar, but it’s just too good for that name.
Pea and Tomato Ceviche
1 pound fresh peas or beans (butter beans, pink eyed, cream peas)
1 small onion, chopped
1 Thai pepper, chopped
2 spring onions or scallions, chopped
1 pint cherry tomatoes, quartered
1 lime, juiced and zest grated
2 tablespoons olive oil
1 tablespoon white vinegar
½ bunch cilantro, chopped
Shredded grilled chicken or fish
Corn tortillas, for serving
- Cook the peas with the onion and the pepper until the peas are soft, but not mushy.
- Drain the peas.
- Add the spring onions and cherry tomatoes to the peas. Mix in the lime, olive oil and vinegar. Season to taste with salt and pepper.
- Serve warm or cold. Top with the cilantro and shredded meat and serve with a corn tortilla.