Big Bean Ceviche
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Other
Contains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify
Ingredients
Ingredients
servings
- 1 large heirloom tomato, cored, coarsely chopped
- 1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt
- 1 c. à café sugar
- 3 c. à soupe fresh lime juice
- 2 c. à soupe Mexican hot sauce (such as Cholula)
- 1 15-oz. can butter or cannellini (white kidney) beans, rinsed
- 2 c. à soupe extra-virgin olive oil, plus more for drizzling
- 0,5 small red onion, thinly sliced
- 0,5 avocado, thinly sliced
- 1 small jalapeño, thinly sliced
- Tortilla chips or broken tostadas (for serving)
Method
- 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.
Source : epicurious
Reviews
Reviews
★★★★★
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