A refreshing vegetarian ceviche made with beans, brightened with lime and hot sauce, and topped with avocado and jalapeño.
Ingredients
- 1 piece large heirloom tomato
- 1 tsp fine salt (such as Diamond Crystal)
- 1 tsp sugar
- 3 tbsp lime juice
- 2 tbsp Mexican hot sauce (such as Cholula)
- 425 g canned butter or cannellini beans, rinsed
- 2 tbsp extra-virgin olive oil
- 0.5 pieces small red onion
- 0.5 pieces avocado
- 1 piece small jalapeño
- 1 packet tortilla chips or broken tostadas (for serving)
Method
- Roughly chop the tomato after removing the stem.
- Blend the tomato with the salt and sugar until smooth.
- Pour the purée into a medium bowl and add the lime juice and hot sauce. Stir so the base is well seasoned.
- Fold in the rinsed beans and olive oil. Mix well.
- Let rest at room temperature for at least 15 minutes and up to 2 hours so the flavors can develop.
- Transfer the mixture to a large, shallow platter.
- Thinly slice the red onion, and cut the avocado and jalapeño into thin rounds.
- Arrange the onion, avocado, and jalapeño slices over the ceviche.
- Drizzle with a little extra olive oil.
- Serve with tortilla chips or broken tostada pieces for scooping.
Nutrition
Per serving
- Energy
- 378.7 kcal
- Protein
- 10 g
- Carbohydrate
- 36.3 g
- Fat
- 19.59 g
- Fibre
- 9.48 g
- Calcium
- 75.13 mg
- Iron
- 1.61 mg
- Magnesium
- 53.85 mg