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!
