Big Bean Ceviche
Recipe: https://recipestripper.com/recipes/eec0dc88-68a3-4524-9e7b-8e2b1c36b8d3
Original source: https://www.bonappetit.com/recipe/vegetarian-bean-ceviche
Recipe image: https://assets.bonappetit.com/photos/6a0f13a84c0e0714e007d4fe/16:9/w_4992,h_2808,c_limit/20260507_01_Big%20Bean%20Ceviche_089_FINAL_HORIZONTAL.jpg

This pantry-friendly, vegetarian "ceviche" features canned butter beans and creamy avocado in a spicy tomato-based marinade.
Yield: 4–6 servings
Total time: 30 minutes

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