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Big Bean Ceviche

A bright, bean‑filled ceviche served with chips or tostadas.

Adapted from Bon Appétit.

Big Bean Ceviche, plated
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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
1Core and chop tomato
Core and coarsely chop the heirloom tomato
2Rinse beans
3Plate and serve
+ 6 more steps in the app
Big Bean Ceviche 0/0 COOK 2COOK 1
1Core and chop tomato
2Rinse beans
Rinse the butter beans
3Plate and serve
+ 6 more steps in the app

Ingredients

The full plan

Split between two cooks — each step says who's on it.

1. Core and chop tomato COOK 2

  • Core and coarsely chop the heirloom tomato

2. Rinse beans COOK 1

  • Rinse the butter beans

3. Pureé tomato mixture COOK 1

  • In a blender, pureé the heirloom tomato, Diamond Crystal salt, and sugar until smooth

4. Combine beans and season COOK 1

  • Transfer to a medium bowl and stir in fresh lime juice, Mexican hot sauce, the butter beans, and extra-virgin olive oil
  • Let sit at room temperature for at least 15 minutes

5. Slice red onion COOK 2

  • Thinly slice the red onion
  • Thinly slice the jalapeño

6. Slice avocado COOK 1

  • Thinly slice the avocado

7. Plate and serve BOTH

  • Transfer bean mixture to a large shallow bowl, arrange red onion, avocado, and jalapeño over it, and drizzle with a little more olive oil
  • Serve with tortilla chips or broken tostadas for scooping

See it in action

Two phones, one kitchen — ticking a step on one updates the other instantly.

More two-cook recipes


Cook this with your co-chef

Open Big Bean Ceviche in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.

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