Big Bean Ceviche
- ⏱ 45 minutes
- Easy
- Serves 5
- 👥 2-cook recipe
A bright bean ceviche with tomato, lime, and hot sauce, served with chips.
Adapted from Bon Appétit.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Big Bean Ceviche
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Thinly slice the avocado.
In a blender, pureé the heirloom tomato, Diamond...
In a medium bowl, stir in the fresh lime juice and...
3Plate and serve
+ 5 more steps in the app
Big Bean Ceviche
0/0
COOK 2COOK 1
1Mise en Place
Thinly slice the red onion.
Thinly slice the jalapeño.
Core and coarsely chop the heirloom tomato.
2Mise en Place
3Plate and serve
+ 5 more steps in the app
Ingredients
- 1 piece heirloom tomato (cored, coarsely chopped)
- 1 tsp Diamond Crystal kosher salt
- 1 tsp sugar
- 3 tbsp fresh lime juice
- 2 tbsp Mexican hot sauce
- 1 can butter beans
- 2 tbsp extra-virgin olive oil
- ½ piece red onion (thinly sliced)
- ½ piece avocado (thinly sliced)
- 1 piece jalapeño (thinly sliced)
- to_taste tortilla chips or broken tostadas
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Thinly slice the red onion.
- COOK 1 Thinly slice the jalapeño.
- COOK 1 Core and coarsely chop the heirloom tomato.
- COOK 1 Mix in the butter beans and extra-virgin olive oil.
2. Mise en Place
- COOK 2 Thinly slice the avocado.
- COOK 2 In a blender, pureé the heirloom tomato, Diamond Crystal kosher salt, and sugar until smooth.
- COOK 2 In a medium bowl, stir in the fresh lime juice and Mexican hot sauce.
3. Rest mixture
- COOK 1 Let the mixture sit at room temperature for at least 15 minutes and up to 2 hours.
4. Transfer to shallow bowl
- COOK 1 Transfer the bean mixture to a large shallow bowl.
5. Arrange toppings
- COOK 2 Arrange the red onion, avocado, and jalapeño over the beans.
🤝 Cook A hands over the red onion and jalapeño.
6. Drizzle oil
- COOK 1 Drizzle with a little more extra-virgin olive oil.
7. Plate and serve
- BOTH Serve with tortilla chips or broken tostadas for scooping.
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