bonappetit5.0
Big Bean Ceviche
This pantry-friendly, vegetarian "ceviche" features canned butter beans and creamy avocado in a spicy tomato-based marinade.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
📝 Preparation Steps
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.
large heirloom tomato, cored, coarsely chopped1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. sugar1 tsp
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.
. fresh lime juice3 Tbsp. Mexican hot sauce (such as Cholula)2 Tbsp15-oz. can butter or cannellini (white kidney) beans, rinsed1. extra-virgin olive oil, plus more for drizzling2 Tbsp
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.
Tortilla chips or broken tostadas (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...