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Vegetarian ceviche de chochos
4.9 from 225 votes

Vegetarian ceviche de chochos

Vegetarian ceviche de chochos is a chilled salad featuring cured lupini beans combined with crisp red onions and tomato slices. The beans soak up a tangy marinade made from lime and orange juices, cilantro, and a touch of tomato sauce or ketchup. Olive oil adds richness while salt balances the flavors. Typical garnishes like toasted corn nuts, plantain chips, avocado, and hot sauce provide contrasting textures and layers of flavor. This ceviche offers a bright, fresh alternative to seafood ceviches, ideal for a refreshing appetizer or light meal.

Course: Appetizer
Cuisine: Vegetarian, Vegan

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

    Cup of Yum
  1. 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.
  2. 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).
  3. Let the chocho ceviche marinate for a couple of hours in the refrigerator before serving.
  4. Serve cold with maiz tostado, green plantain chips, avocado and hot sauce.