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Clean recipe · bonappetit.com

Big Bean Ceviche

This pantry-friendly, vegetarian "ceviche" features canned butter beans and creamy avocado in a spicy tomato-based marinade.

Original recipe: bonappetit.com

Yield:
4 servings
Total:
30 minutes
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Big Bean Ceviche

Ingredients

  1. 1 large heirloom tomato, cored, coarsely chopped
  2. 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  3. 1 tsp. sugar
  4. 3 Tbsp. fresh lime juice
  5. 2 Tbsp. Mexican hot sauce (such as Cholula)
  6. 1 15-oz. can butter or cannellini (white kidney) beans, rinsed
  7. 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  8. ½ small red onion, thinly sliced
  9. ½ avocado, thinly sliced
  10. 1 small jalapeño, thinly sliced
  11. Tortilla chips or broken tostadas (for serving)

Instructions

  1. Pureé 1 large heirloom tomato, cored, coarsely chopped, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. sugar in a blender until smooth.
  2. Transfer to a medium bowl and stir in 3 Tbsp. fresh lime juice and 2 Tbsp. Mexican hot sauce. (Mixture should taste sharp.) Mix in one 15-oz. can butter or cannellini (white kidney) beans, rinsed, and 2 Tbsp. extra-virgin olive oil. Let sit at room temperature at least 15 minutes and up to 2 hours.
  3. Transfer bean mixture to a large shallow bowl. Arrange ½ small red onion, thinly sliced, ½ avocado, thinly sliced, and 1 small jalapeño, thinly sliced, over and drizzle with a little more oil. Serve with tortilla chips or broken tostadas for scooping.