While many ceviche feature raw fish, this one is vegan-friendly.
This 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.
MEDIUM
8 SERVINGS
INGREDIENTS
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 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
- 1. Soak the beans in water overnight, in about three times as much water. Rinse well. Discard the soaking water.
- 2. 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.
- 3. Add salt at the end and let the beans rest in its cooking water for 10 minutes to season.
- 4. If using tinned beans just drain the beans, and proceed to the next step.
For the ceviche mix
- 1. Add all of the ingredients into a bowl, leaving some of the herbs to sprinkle at the end. Toss gently and season to taste.
- 2. 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.
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