This vibrant, plant-based ceviche combines fresh tomatoes, onions, and herbs with protein-rich beans for a refreshing, vegan no-cook dish. It’s a great way to highlight pantry staples alongside fresh farmers’ market produce in a unique and flavorful way.
1. Place the sliced red onions in a large bowl, sprinkle with salt (about 1 tablespoon), and cover with warm water. Let them soak for about 10 minutes, then drain the water and rinse well with cold water. This will help remove the bitterness from the onions.
2. Combine the washed red onions, tomato slices, beans, tomato sauce, chopped cilantro, lime juice, orange juice, canola oil, and salt (not much is needed, as the beans are already salty).
3. Let the chocho ceviche marinate in the refrigerator for a couple of hours before serving. Serve cold. This recipe pairs well with maiz tostado, green plantain chips, avocado, and hot sauce.
This recipe originally uses chochos beans, but they can be substituted with other beans (chickpeas, cannellini, great northern, or lentils) based on availability.
The recipe may need flavor adjustments (acid, salt, spice) depending on preferences and ingredient availability.
Per Serving: Calories: 368, Saturated Fat: 0.7g, Sodium: 59.3mg, Total sugars: 7.8g, Fiber: 13.2g, Protein: 19.1g