Meet Cevichocho - Ecuador's answer to vegan ceviche. This street food favorite combines protein-packed lupini beans, also known as chochos, with fresh citrus, crisp vegetables, and herbs in a dish that's perfect for sharing on warm afternoons or as a light yet filling meal!
Cevichocho is all about the mighty chocho - a protein-packed lupini bean that's been a staple in South America for centuries. In Ecuador, you can find cevichocho on busy streets, served in plastic cups as a convenient pick-me-up snack.
This vegan ceviche recipe can be made with chochos as traditional here in Ecuador, or you can make it with any variety of white beans! Either way, it is a tangy, savory, bright and fresh snack that can be shared with a crowd. Plus, it is actually nutritious and packed with your dietary fiber!
What is cevichocho?
Cevichocho is a popular Ecuadorian vegetarian ceviche which is a street food made with chochos (Andean lupini beans) marinated in a tangy tomato-lime sauce. It’s typically served cold and loaded with chopped red onions, tomatoes, cilantro, and often a splash of orange juice or hot sauce for extra flavor.
Crunchy sides like chifles (plantain chips) or popcorn are usually added on top. Refreshing, protein-packed, and naturally vegetarian, cevichocho is a traditional dish in the mountain regions of Ecuador!
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Ingredients
You just need a handful of ingredients to make this Ecuadorian vegetarian cevichocho recipe. Here's what you'll need:
- Chochos (Lupini Beans): These protein-rich beans have a firm texture and subtle nutty flavor. You can find lupini beans in jars, sometimes in the store, or online. Make sure you buy already cooked chochos, since they are quite complicated to cook if dry. If you can't find chochos, other white beans can work as a substitute!
- Red Onion: Adds a sharp, crisp bite that's mellowed by rinsing. Don't skip the rinsing step - it removes the harsh raw onion flavor while maintaining the perfect crunch.
- Tomatoes: These provide the perfect balance of flesh to juice. Removing the seeds prevents the dish from becoming too watery!
- Orange & Lime: Using both orange juice and lime juice creates a complex acidity that's both bright and smooth. Fresh juice is essential!
- Cilantro: For a bright, fresh flavor.
- Olive Oil: Adds a touch of richness! Use a high quality extra virgin olive oil.
- Salt: Add to taste!
- Optional: It is traditional to add a dash of ketchup or tomato sauce to cevichocho, although I personally do not add this ingredient, feel free to add some!
See recipe card for quantities.
How to Make Ecuadorian Cevichocho
Step 1: First, rinse the chochos or beans and prep the red onion, tomatoes and cilantro. I recommend scooping out the seeds from the tomatoes before dicing, and rinsing the diced red onion until cold water in a fine mesh sieve.
Step 2: Add all ingredients to a large mixing bowl, add the lime juice, orange juice, olive oil and salt to taste. Mix well.
Serve with chifles, fried plantains, or tortilla chips and enjoy!
Tips for Success
- Let the ceviche de chochos rest for 5-10 minutes before serving to allow flavors to meld. After letting it sit, taste it again and add extra salt if needed.
- Since we are adding raw onion here, I always rinse them to make sure the flavor of onion isn't too strong. If you prefer, you can use shallots instead.
- I recommend using fresh citrus juice, never bottled, for the best flavor!
- Rinse the chochos well! Canned or pre-cooked chochos often come in salty brine, so give them a good rinse to remove excess salt and any bitterness.
- Add texture just before serving. Top with chifles (plantain chips), tostado (toasted corn), or popcorn right before serving so they stay crunchy.
- Balance acidity and sweetness! A splash of orange juice or a bit of diced mango can balance the tartness and add depth to the flavor.
- Customize to taste. Cevichocho is very flexible. Add diced avocado, cucumber, or even a bit of hot sauce if you like it spicy.
Recipe Variations
- Traditional Ecuadorian Style: Add a squeeze of ketchup for authentic Ecuadorian street food flavor - it adds a subtle sweetness and body to the sauce.
- Spice: If you want a bit of spice, add in finely diced jalapeño or a dash of hot sauce.
- Add-ins: Add in some diced cucumber, mango, or avocado for extra freshness and creaminess.
Serving Suggestions
Serve your vegan ceviche in the following ways:
- Chifles (fried green plantain chips): Their crispy texture and subtle sweetness make them the perfect scoop
- Patacones: These are thicker fried plantains that would also be a great accompaniment.
- Tostado (toasted corn nuts): Ecuadorians almost always serve this ceviche with tostado!
- Popcorn: Another popular accompaniment in Ecuador.
- Tortilla chips: Since this ceviche has pico de gallo vibes (with the addition of beans), tortilla chips would also be a great option!
Storage
Store any leftover easy vegan ceviche in an airtight container in the fridge for up to 1-2 days, though it is best enjoyed fresh! Just mix it up well before serving again.
Frequently Asked Questions
Yes, they're the same bean! Look for them in Latin American markets or online specialty stores.
Definitely! While chochos are traditional, you can substitute with any firm white bean. The texture will be different but still delicious. I have made it with navy beans and loved it!
You can prep the ingredients ahead of time, but combine them no more than 2 hours before serving for the best texture and flavor.
More Recipes to Try
Cevichocho Recipe (Vegan Ceviche)
Ingredients
- 15 ounces (1 can) chochos also known as lupini beans, but you can use other white beans like Great Northern Beans
- ½ cup red onion diced and rinsed, about ½ large red onion
- 3 roma tomatoes or 2 large tomatoes, with seeds scooped out and then diced
- juice of 1 orange
- juice of 3 limes more to taste
- small bunch of cilantro chopped
- 1 tablespoon olive oil
- 1 teaspoon salt more to taste
Instructions
- First, rinse the chochos or beans and prep the red onion, tomatoes and cilantro. I recommend scooping out the seeds from the tomatoes before dicing, and rinsing the diced red onion until cold water in a fine mesh sieve.
- Add all ingredients to a large mixing bowl, add the lime juice, orange juice, olive oil and salt to taste. Mix well.
- Serve with chifles, fried plantains, or tortilla chips and enjoy!
Notes
- Chifles (fried green plantain chips): Their crispy texture and subtle sweetness make them the perfect scoop
- Patacones: These are thicker fried plantains that would also be a great accompaniment.
- Tostado (toasted corn nuts): Ecuadorians almost always serve this ceviche with tostado!
- Popcorn: Another popular accompaniment in Ecuador.
- Tortilla chips: Since this ceviche has pico de gallo vibes (with the addition of beans), tortilla chips would also be a great option!
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