By ALEXA SOTO
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!
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
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