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Big Bean Ceviche

🇲🇽 Mexico

Servings: 4-6 servings Total: 30 minutes

Ingredients

  • 1 large heirloom tomato, cored and coarsely chopped
  • 1 tsp 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 beans, rinsed
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 1/2 small red onion, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1 small jalapeño, thinly sliced
  • Tortilla chips or broken tostadas, for serving

Steps

  1. Purée the tomato, salt, and sugar in a blender until smooth.
  2. Transfer to a medium bowl and stir in the lime juice and hot sauce; mixture should taste sharp.
  3. Mix in the rinsed beans and olive oil. Let sit at room temperature at least 15 minutes and up to 2 hours.
  4. Transfer bean mixture to a large shallow bowl.
  5. Arrange the red onion, avocado, and jalapeño slices over the top and drizzle with a little more olive oil.
  6. Serve with tortilla chips or broken tostadas for scooping.

Source: www.epicurious.com