Big Bean Ceviche

Ingredients

For 4 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. 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. 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. 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.