San Diego resident Alexa Soto, a Mexican‑American recipe creator and mental‑health advocate, has turned a beloved wedding memory into a fresh, spicy side dish featured in her new cookbook Plantas. The recipe, a roasted habanero ceviche with hominy and mango, blends cooked vegetables with bright citrus and fruit for a balanced, family‑friendly flavor.
Origins of the Dish
Soto and her husband Chancy were married in Mérida, Mexico, in 2022. Their wedding weekend was catered by an Oaxacan chef who prepared piña hominy ceviche tostadas for the tornaboda—the traditional gathering held the day after a Mexican wedding. The dish’s bright, varied textures helped the newlyweds recover from a long night of dancing and celebration. Inspired by that experience, Soto adapted the recipe for home cooks, keeping the combination of roasted and fresh ingredients that give the ceviche its distinctive sweet‑spicy‑tangy profile.
Ingredients (Serves 8‑10)
- 2 tbsp neutral oil (such as avocado oil), divided
- 1 cup canned hominy, drained and rinsed
- 1 cup fresh or frozen white corn kernels
- Sea salt, to taste
- 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 (about 6 limes)
- 2 oranges, peeled and white pith removed
- 2 garlic cloves, peeled
- ½‑1 habanero pepper, stemmed (adjust for heat)
- ¼ bunch cilantro
To Serve
- 10 tostadas or a 10‑12‑ounce bag of tortilla chips
- 2 avocados, halved, pitted, peeled and sliced
Directions
1. Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add the hominy and corn, cooking 4‑5 minutes until tender. Lightly season with salt and transfer to a large mixing bowl.
2. In the same pan, heat the remaining oil and add the zucchini. Cook 5‑6 minutes until golden, then season lightly with salt. Add the zucchini to the bowl with the hominy and corn. Stir in the red onion, mango, and cilantro; season to taste.
3. Blend all marinade ingredients until smooth, then pour over the bowl’s contents. Mix thoroughly and adjust salt if needed.
4. Cover and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled on tostadas with sliced avocado, or with tortilla chips for dipping.
Why This Recipe Resonates
Beyond its delicious taste, the dish reflects Soto’s commitment to wholesome, family‑centered cooking. By combining roasted vegetables with fresh fruit and a bright citrus‑based marinade, the ceviche offers a nutritious option that can be prepared ahead of time—ideal for busy families seeking a flavorful side that supports a balanced diet.
Soto’s broader work, including her blog Fueled Naturally, emphasizes mental‑health awareness and the importance of nourishing both body and spirit. This recipe aligns with those values, providing a meal that is both comforting and uplifting.
About the Author
Alexa Soto lives in San Diego with her husband Chancy, son Santino, and two dogs. She is the author of Plantas, published by Voracious, an imprint of Little, Brown and Company. The cookbook showcases a variety of plant‑forward Mexican dishes that celebrate cultural heritage while encouraging healthy, family‑friendly cooking.
Original reporting: Alexandria, VA News – WTOP News — read the source article.
