Eric Ripert's vivid black-eyed pea salad was inspired by acarajé, a traditional Bahian dish made by pounding raw peas into a paste and mixing them with dried shrimp. Ripert cooks whole peas and tosses them with a lime vinaigrette and chopped dried shrimp. The spicy dressing also moistens and flavors the pan-seared mackerel. More Recipes From Eric Ripert

Eric Ripert
February 2006


Credit: © John Kernick

Recipe Summary test

20 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, cover the black-eyed peas with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the peas are tender, about 45 minutes. Drain the peas.

  • Meanwhile, in a small bowl, cover the dried shrimp with hot water and let stand until softened, about 30 minutes. Drain and coarsely chop the shrimp.

  • In a large bowl, combine the olive oil with the lime juice, cilantro, scallions, shallot, tomato, garlic and jalapeño. Fold in the black-eyed peas and chopped dried shrimp and season with salt and pepper. Let the black-eyed pea salad stand at room temperature for about 15 minutes, stirring once or twice.

  • In each of two large nonstick skillets, heat 1 tablespoon of the vegetable oil until shimmering. Season the mackerel fillets with salt and pepper. Add them to the skillets and cook over high heat until lightly browned, about 3 minutes. Turn the fillets and cook until just opaque throughout, about 2 minutes longer.

  • Using a slotted spoon, scoop the black-eyed pea salad onto 4 plates and set the sautéed mackerel fillets on top. Drizzle any remaining dressing from the salad around the plates and serve.

Make Ahead

The black-eyed pea salad can be prepared early in the day; cover and refrigerate. Serve lightly chilled or at room temperature.


Dried shrimp are available at Asian markets in a variety of sizes and forms. Choose headless shrimp that are still slightly pliable; they shouldn't crumble when pressed.

Suggested Pairing

This cilantro-inflected mackerel pairs perfectly with an herbal Chilean Sauvignon Blanc, particularly from the up-and-coming Casablanca Valley.