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.

Spicy Ecuadorian Ceviche de Chocho with Avocado and Lime

Name: Spicy Ecuadorian Ceviche de Chocho with Avocado and Lime
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Appetizer
Ingredients: 1 cup chocho beans (lupini beans); 1 ripe avocado; 1 small red onion; 2 medium tomatoes; 1 small cucumber; 1/4 cup fresh lime juice; 2 tablespoons orange juice; 1 teaspoon hot sauce; 1 clove garlic; 1 tablespoon fresh cilantro; Salt and black pepper; 1/4 cup fresh cilantro leaves; 1/2 jalapeño

A zesty and refreshing vegetarian ceviche

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.

45 min
4
Easy

Ingredients

For the Ceviche Base

1 cup chocho beans (lupini beans)

rinsed and drained

1 ripe avocado

diced

1 small red onion

finely chopped

2 medium tomatoes

seeded and diced

1 small cucumber

peeled and diced

For the Marinade

1/4 cup fresh lime juice

2 tablespoons orange juice

1 teaspoon hot sauce

adjust to taste

1 clove garlic

minced

1 tablespoon fresh cilantro

chopped

Salt and black pepper

to taste

For the Garnishes

1/4 cup fresh cilantro leaves

1/2 jalapeño

sliced

Preparation

Preparing the Ceviche Base

Rinse and Drain Beans

Rinse and drain the chocho beans thoroughly.

Combine Base Ingredients

In a large bowl, combine chocho beans, avocado, red onion, tomatoes, and cucumber.

Mix Gently

Mix gently to avoid mashing the avocado.

Making the Marinade

Whisk Ingredients

In a small bowl, whisk together lime juice, orange juice, hot sauce, garlic, and cilantro.

Season

Season with salt and black pepper to taste.

Combine With Base

Pour over the ceviche mixture and toss until everything is well-coated.

Cooking Process

Mixing the Marinade

Combine all the marinade ingredients and adjust seasoning.

Ensure all ingredients are fresh to maintain the ceviche’s crisp taste.

Tossing the Ceviche

Gently mix the ceviche base with the marinade to evenly coat.

Adjust the hot sauce and jalapeño based on your heat preference.

Chilling the Ceviche

Refrigerate the ceviche for at least 15 minutes before serving.

Plating & Serving