Ceviche gets a roasted twist with habanero in Alexa Soto's 'Plantas' cookbook

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-friend hominy adds a nutty heartiness that is unexpected and so delicious!

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!

Serves 8 to 10

2 tablespoons neutral oil, such as avocado oil, divided

1 cup canned hominy, drained and rinsed

1 cup fresh or frozen white corn kernels

Sea salt

2 small Mexican zucchinis or 1 regular green zucchini, diced small

½ small red onion, finely diced

1 large mango, peeled, pitted, and diced small

¼ bunch cilantro, chopped

MARINADE:

¾ cup fresh lime juice (from about 6 limes)

2 oranges, peeled and white pith removed

2 garlic cloves, peeled

½ to 1 habanero pepper, stemmed

¼ bunch cilantro

TO SERVE:

10 tostadas or 1 (10- to 12-ounce) bag tortilla chips

2 avocados, halved, pitted, peeled and sliced

1. Heat 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.

2. Heat 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.

3. Combine 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.

4. Cover 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 (copyright) 2024 by Alexa Soto. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.