This Ecuadorian style vegan ceviche with beans recipe is packed with plant protein and a fun plate to share at your next summer get together. For other fun snacks check out my vegan pizza rolls recipe.
What is vegan ceviche?
Ceviche is a classic Latin American dish typically made with raw marinated fish or seafood such as shrimp or scallops that is marinated in citrus juices and served chilled. The ceviche that we have in the United States is typically Peruvian where the meat is cooked in acid such as lemon or lime. I first discovered that you can make vegan ceviche when I visited Ecuador for the first time and they served the ceviche in a tangy tomato sauce packed full of beans so technically this is also a dense bean salad as well! Ceviche is not typically made with any dairy so this recipe is also vegetarian.
Key ingredients for ceviche with beans
This vegan ceviche recipe is packed full of the same flavors you would expect in a typical ceviche dish.
- Lupini Beans – packed full of protein. You can typically find this brined in a jar or buy this dry. I recommend buying the beans in a jar to save you some time. If you buy the lupini beans dry make sure you soak the beans daily in salt water for 5-7 days to remove the bitter taste. See below section for substitutions.
- Citrus – I prefer the use of lemon which is more mild in acidity than limes
- Ketchup – Commonly used in Ecuadorian ceviche, this gives the flavor of the sauce a sweeter taste.
- Red onions – Gives a sharp flavor profile to the ceviche. If you find the red onions to be too bitter and sharp you can soak it in warm water for about 5 minutes.
- Cilantro – Adds a fresh and bright flavor profile for the dish
Substitutions
- Beans – Instead of lupini beans you can use edamame beans, chickpeas, or any type of bean that is more firm in texture. You can even use hearts of palm which is a common Ecuadorian vegetable
- Ketchup – I’ve also made this with banana ketchup to provide a sweeter taste! you can also use tomato paste
Serving and Storing
- Serve immediately or allow the flavors to chill in the fridge for an hour. For a more intense flavor you can marinate overnight.
- Serve with fun toppings. My favorites to include are:
- Plantain chips: Trader Joe’s has an abundance of plantain chips to choose from!
- Popcorn: Ecuadorians love to add popcorn to their ceviche and now so do I
- Roasted giant corn: I love the Trader Joe’s bag that is roasted and salted
- Avocado: for some extra rich and creaminess
- Eat as an appetizer or a main course. The below recipe is enough as an appetizer for four to share or a main dish for one individual! I’ve made this for lunch and like to eat it with a side of white rice. For a larger crowd you can double the recipe.
- How long does ceviche last? Store in fridge for up to 5 days. Unlike seafood that has a quick expiration date, allowing the ceviche to marinate overnight only makes the dish better!
Vegan Ceviche with Beans
Pin this RecipeIngredients
- 2 oranges the sweeter the better
- ½ cup cooked lupini beans see note above on substitutions
- 1 lemon
- ¼ cup ketchup
- ½ medium tomato optional
- ½ medium bell pepper optional
- 1 jalapeno optional
- ¼ cup sliced red onions
- ¼ tsp salt for taste
- ¼ cup fresh cilantro
Instructions
- Cook beans. Rinse and cook the lupini beans. If already cooked make sure to rinse off the brine.
- Cut vegetables. Dice the tomatoes and bell peppers into a similar size to the beans. Thinly slice the red onions. Thinly slice the jalapeños. Dice the cilantro.
- Create the sauce. In a medium size mixing bowl squeeze out the juice of the oranges and the lemon. You can use a juicer or just juice by hand. Stir in the ketchup and salt until well combined. If you prefer more sweetness you can add more ketchup.
- Combine. Combine all the prepped vegetables, herbs, and beans into the sauce mixture. Mix well and add more salt if you want the flavors to be more intense. Cover and chill in the fridge for an hour or marinate overnight
- Serve with your favorite toppings. See my notes above on topping suggestions!
