Spicy Ecuadorian Ceviche de Chocho with Avocado and Lime
This dish celebrates the vibrant flavors of Ecuador with hearty lupini beans (chocho), avocado, and a spicy lime marinade. Perfect for a fresh and light appetizer or snack.
Preparation
Get these tasks done before you start cooking.
Preparing the Ceviche Base
- 1
Rinse and Drain Beans
Rinse and drain the chocho beans thoroughly.
- 2
Combine Base Ingredients
In a large bowl, combine chocho beans, avocado, red onion, tomatoes, and cucumber.
- 3
Mix Gently
Mix gently to avoid mashing the avocado.
Making the Marinade
- 1
Whisk Ingredients
In a small bowl, whisk together lime juice, orange juice, hot sauce, garlic, and cilantro.
- 2
Season
Season with salt and black pepper to taste.
- 3
Combine With Base
Pour over the ceviche mixture and toss until everything is well-coated.
How to Make Spicy Ecuadorian Ceviche de Chocho with Avocado and Lime
Total time: 1 h · Yields 4 servings
- 1
Mixing the Marinade
Combine all the marinade ingredients and adjust seasoning.
- 2
Tossing the Ceviche
Gently mix the ceviche base with the marinade to evenly coat.
- 3
Chilling the Ceviche
Refrigerate the ceviche for at least 15 minutes before serving.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 24 hours.
Can I use canned beans instead of fresh?
Yes, but rinse them well to reduce sodium content and to ensure freshness.
What can I substitute for chocho beans?
Try using canned chickpeas or white beans as an alternative.
Can I make this ahead?
Yes, you can prepare the components ahead of time, but mix the avocado just before serving to prevent browning.
How can I make this less spicy?
Reduce or omit the jalapeño slices and use a milder hot sauce.
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