Alexa Soto’s cookbook “Plantas” presents a variation on traditional Mexican ceviche that involves roasting components and adding habanero. Both outlets describe ceviche as a familiar staple of Mexican cuisine, while noting that the roasted approach is less common.
The reports frame the recipe as part of Soto’s broader focus in “Plantas,” which highlights ingredient-driven cooking and reinterprets classic flavors through technique. While the coverage is limited and centered on this specific dish, the outlets emphasize the unusual combination of roasted preparation with the heat of habanero. The Independent also underscores that roasted ceviche is an uncommon twist compared with the fresh style typically associated with ceviche.
Overall, the articles agree that Soto’s “Plantas” includes a distinctive take on ceviche—one that departs from the standard fresh presentation by using roasting and increases intensity with habanero.
