Vegetarian ceviche de chochos
User Reviews
4.9
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Course
Appetizer
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Cuisine
Vegetarian, Vegan
Vegetarian ceviche de chochos
Description
Vegetarian ceviche de chochos combines lupini beans—known locally as chochos—with fresh vegetables and a citrus marinade. The preparation begins by soaking thinly sliced red onions in salted warm water to soften their bite, creating a milder base. The key ingredients include the pickled beans, tomatoes, cilantro, and a mix of lime and orange juice that tenderizes and brightens the salad. Tomato sauce or ketchup is added sparingly to provide subtle acidity and sweetness, while a light olive oil adds a smooth mouthfeel without overpowering the other flavors.
The marination process allows the flavors to meld, enhancing the beans' naturally firm texture and giving the dish a refreshing tang. Twig-like corn nuts (maiz tostado) and plantain chips (chifles or tostones) add crunch when served alongside. Avocado offers creaminess, and hot sauce brings a spicy kick, offering a variety of textures and flavor contrasts in each bite.
This dish is commonly served chilled as a vibrant starter or a light snack. It showcases unique Andean lupini beans in a way that marries acidity, herbal freshness, and crunchy accompaniments for a well-rounded experience.
Ingredients
- 4 cups lupini beans about 20 oz, or chochos, cooked and cured
- 1 red onion thinly sliced
- 2-3 to tomato thinly sliced
- orange juice juice of 2 oranges
- lime juice juice of 8-10 small limes
- 1 cilantro finely chopped, small bunch
- 2 tbs olive oil you can use regular olive oil, but I find that it overpowers the ceviche, light
- ¼ tomato sauce adjust according to your preference, or ketchup
- salt to taste
Garnishes:
- corn nuts maiz tostado or cancha
- Plantain chips Chifles or tostones
- Popcorn
- avocado
- hot sauce aji or hot sauce
Instructions
- Place the sliced red onions in a large bowl, sprinkle with salt (about 1 tablespoon) and cover with warm water. Let them soak for about 10 minutes, then drain the water and rinse well with cold water. This will help remove the bitterness from the onions.
- Combine the washed red onions, tomato slices, chochos, tomato sauce or ketchup, chopped cilantro, lime juice, orange juice, olive oil and salt (not a lot is needed as the chochos are already salty).
- Let the chocho ceviche marinate for a couple of hours in the refrigerator before serving.
- Serve cold with maiz tostado, green plantain chips, avocado and hot sauce.
User Reviews
Overall Rating
4.9
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