In her recently published cookbook, 'Plantas', chef Alexa Soto presents a culinary departure from traditional Mexican ceviche preparation. While ceviche is typically characterized by the use of raw seafood or vegetables 'cooked' in citrus juices, Soto’s recipe introduces a roasting process as a central component of the dish.

The recipe specifically utilizes habanero peppers to add heat, marking a departure from more conventional, milder versions of the dish. By roasting the ingredients, the cookbook aims to offer a different texture and depth of flavor compared to the standard fresh preparation. This approach highlights a growing trend in plant-based cooking where traditional dishes are reimagined through alternative preparation methods rather than just ingredient substitutions. The inclusion of this recipe in 'Plantas' serves as an example of how modern cookbooks are experimenting with classic cultural staples to create new, unconventional flavor profiles for home cooks.