This image released by Voracious shows a recipe for habanero roasted ceviche from the cookbook “Plantas” by Alexa Soto. (Alexa Soto via AP)
\n\nThis image released by Voracious shows the cookbook “Plantas” by Alexa Soto. (Voracious via AP)
\n\nFresh ceviche is a staple of Mexican cuisine, but my husband and I were introduced to the concept of roasted ceviche at our wedding.
\n\nThe side dish, adapted here from my cookbook “Plantas,” is made of a combination of cooked and fresh ingredients contributing to a sweet, spicy and tangy side dish that couldn’t be easier to make. The addition of pan-fried hominy adds a nutty heartiness that is unexpected and so delicious!
\n\nWe got married in Mérida, Mexico, in 2022 and had the honor of having our wedding weekend catered by an incredible Oaxacan chef. Chef Sara made piña hominy ceviche tostadas for our tornaboda, a get-together held the day after the wedding in Mexican culture. This unique take on ceviche quite literally revived my very exhausted body. The brightness and satisfying variety in textures and flavors brought me back to life after a long day of dancing and eating.
\n\nThis is my rendition of the ceviche my husband and I…
Original source: https://apnews.com/business