Big Bean Ceviche
This pantry-friendly, vegetarian "ceviche" features canned butter beans and creamy avocado in a spicy tomato-based marinade.
- 1 large heirloom tomato, cored, coarsely chopped
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- 1 tsp. sugar
- 3 Tbsp. fresh lime juice
- 2 Tbsp. Mexican hot sauce (such as Cholula)
- 1 15-oz. can butter or cannellini (white kidney) beans, rinsed
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- ½ small red onion, thinly sliced
- ½ avocado, thinly sliced
- 1 small jalapeño, thinly sliced
- Tortilla chips or broken tostadas (for serving)
- 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.
- 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.
- 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.
Components 1 large heirloom tomato, cored, coarsely chopped 1 tsp. Morton kosher salt 1 tsp. sugar 3 Tbsp. fresh lime juice 2 Tbsp. Mexican hot sauce (such as Cholula) 1 15-oz. can butter or cannellini (white kidney) beans, rinsed 2 Tbsp. extra-virgin olive oil, plus more for drizzling ½ small red onion, thinly sliced ½ avocado, thinly sliced 1 small jalapeño, thinly sliced Tortilla chips or broken tostadas (for serving) Method Pureé 1 large heirloom tomato, cored, coarsely chopped, 1 tsp.
Morton kosher salt, and 1 tsp. sugar in a blender until smooth. 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. 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.
