Big Bean Ceviche Recipe | Epicurious

When the weather gets too warm to turn on the stove, ceviche offers a cooling respite. Typically made with high-quality raw fish or seafood “cooked” in citrus juice, this vegetarian version doesn’t require a trip to the fishmonger—and is far cheaper. Turn to a trusty can of fat butter beans for the base of the dish. The bigger and “meatier” the bean, the more reminiscent this dish will be of proper ceviche—you could even cook your own gigante, corona, or white lima beans from dry; but any can of white beans will suffice in a pinch.

Inspired by Ecuadorian and Mexican shrimp ceviches, which feature a soup-like broth, you’ll blend a large, ripe tomato (if you can’t find a nice heirloom, use smaller Campari or Kumato tomatoes, which are sweet and juicy year-round), then stir in lime juice and hot sauce for a powerful bean-marinating liquid. While you could add toppings—sliced jalapeño and red onion for heat, offset with buttery avocado—immediately and chow down with a bag of chips, the longer the beans sit in the tomato mixture, the more flavor they’ll absorb.