Cevichocho Recipe (Vegan Ceviche)
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!
Servings: 6
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
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!