Fresh ceviche is a staple of Mexican cuisine, but my husband and I were introduced to the concept of roasted ceviche at our wedding. The 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! This was reported by Qazaqyia.kz citing Associated Press.

This was reported by Qazaqyia.kz citing Associated Press.

We 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.

This is my rendition of the ceviche my husband and I both fell in love with as very tired but exceptionally happy newlyweds the day after our wedding!

Ingredients:

  • 012 tablespoons neutral oil, such as avocado oil, divided
  • 021 cup fresh or frozen white corn kernels
  • 032 small Mexican zucchinis or 1 regular green zucchini, diced small
  • 041 large mango, peeled, pitted, and diced small
  • 05¾ cup fresh lime juice (from about 6 limes)
  • 062 oranges, peeled and white pith removed
  • 0710 tostadas or 1 (10- to 12-ounce) bag tortilla chips
  • 082 avocados, halved, pitted, peeled and sliced

Instructions:

  • 01Heat 1 tablespoon oil in a large sauté pan over medium heat. Add the hominy and corn and cook for 4 to 5 minutes, until tender, then season lightly with salt. Transfer to a large mixing bowl.
  • 01Heat the remaining 1 tablespoon oil in the same pan over medium heat. Add the zucchini and cook for 5 to 6 minutes, until golden. Lightly salt the zucchini and cook for 5 to 6 minutes, until golden. Then add to the bowl with the hominy and corn. Add the onion, mango, and cilantro to the bowl and stir to combine. Season with salt to taste.
  • 01Combine all the marinade ingredients in a blender and blend on high for 1 minute, or until smooth. Pour the marinade over the ingredients in the bowl and mix to combine. Taste and add more salt to your liking.
  • 01Cover and refrigerate for 2 hours. Serve on tostadas with sliced avocado, or with chips for dipping.

Alexa Soto is a Mexican American recipe creator, mental health advocate, and the creator of the blog Fueled Naturally. She lives in San Diego with her husband Chancy, son Santino and their 2 dogs.

Excerpted from "Plantas" by Alexa Soto. Copyright (c) 2024 by Alexa Soto. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.