Vegan Ceviche

Ceviche is really having a moment, and while many feature raw fish, this one is vegan-friendly. Carlos’s recipe features many of the notes synonymous with a traditional ceviche, particularly that unmistakable zesty-chilli-herby hit. This one is a delicious and beautiful-looking dish to enjoy with your friends this summer, perfectly paired with our slow-cooked corn tortilla chips.

Ingredients

This recipe makes 8 servings.  

For the cannellini beans

• • 250g of dried cannellini beans
• • ½ or 42g of a medium brown onion
• • 1 garlic clove
• • 2 whole avocado leaves. You could substitute with bay leaves, or any other aromatic herb like fresh thyme. 
• • Water for soaking
• • 3 cups or about 700g of water for cooking 
• • ¼ tsp or 1g of black pepper
• • Salt and black pepper to taste  

For the ceviche mix

• • 625g of cooked cannellini beans. Alternatively use pre-cooked, canned beans. 
• • A handful or 100g of cherry tomatoes, halved 
• • A handful or 80g of green beans, cut in in 2cm long pieces and blanched 
• • ¼ of cucumber or 100g, diced
• • A handful or 100g of radishes, halved 
• • ¼ of a medium size red onion, or 25g, finely sliced 
• • ½ cup or 15g of coriander, sliced 
• • ¼ cup or 10g of basil, leaves only, sliced  
• • 2 or 40g of red mild chilli, chopped 
• • 2 tbsp or 30g of extra virgin olive oil
• • The zest of ½ lemon and juice of 1 lemon
• • The zest and juice of 1 lime 
• • 2 tbsp or 30g of roasted pumpkin seeds 
• • Salt and black pepper to taste  

To serve

• • 1 bag of Blanco Niño salted chips
• • Hot sauce or salsa of your choice

Method

For the cannellini beans

• • Soak the beans in water overnight, in about three times as much water. Rinse well. Discard the soaking water.
• • Wrap the aromatics in a cheese cloth. Cook the beans with the aromatics in a pot full of water. Cook until they are just cooked and not bursting open.
• • Add salt at the end and let the beans rest in its cooking water for 10 minutes to season. 
• • If using tinned beans just drain the beans, and proceed to the next step. 

For the vegan ceviche 

• • Add all of the ingredients into a bowl, leaving some of the herbs to sprinkle at the end. Toss gently and season to taste. 
• • Sprinkle the rest of the herbs on top. 

To serve:

• • Serve your ceviche, sprinkle hot sauce over and there you have it. Enjoy with our delicious, crunchy tortilla chips. 

If your Blanco Niño tortilla chips supply is running low, why not swing by your local stockist (check out the handy map here) or feel free to visit our shop. 

Check out our other recipes here.