📝 About This Recipe
Hailing from the high-altitude markets of the Ecuadorian Andes, Ceviche de Chocho is a vibrant, protein-packed vegetarian masterpiece that swaps seafood for the mighty lupini bean. This refreshing dish balances the earthy, nutty profile of 'chochos' with a bright, citrusy tomato base and the crunch of traditional garnishes. It is a beloved street food classic that offers a sophisticated interplay of textures and bold, zesty flavors perfect for a nutritious lunch or a unique appetizer.
🥗 Ingredients
The Protein Base
- 3 cups Chochos (Lupini beans) (cooked, peeled, and rinsed thoroughly)
The Marinade (Leche de Tigre Vegetariano)
- 4 pieces Roma tomatoes (blanched, peeled, and blended)
- 1/2 cup Fresh lime juice (approximately 4-5 juicy limes)
- 1/4 cup Orange juice (freshly squeezed for sweetness)
- 1 large Red onion (very thinly sliced into half-moons)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Light olive oil or avocado oil
Vegetable Mix-ins
- 1 large Tomato (firm, finely diced)
- 1 tablespoon Hot sauce or Ají Criollo (optional, for a spicy kick)
Traditional Accompaniments
- 1/2 cup Chulpi (Toasted corn) (for crunch)
- 1 bag Plantain chips (Chifles) (salty and thin)
- 2 cups Popcorn (unsweetened and lightly salted)
- 1 large Avocado (sliced or cubed for topping)
👨🍳 Instructions
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1
Begin by preparing the red onions. Slice them into paper-thin half-moons and place them in a small bowl with cold water and a pinch of salt. Let them soak for 10 minutes to remove the harsh bite, then drain and rinse.
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2
Prepare the tomato base by blending 4 blanched and peeled tomatoes until completely smooth. Strain the juice through a fine-mesh sieve into a large mixing bowl to ensure a silky texture.
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3
To the tomato juice, add the fresh lime juice and orange juice. The orange juice is the secret to balancing the acidity of the lime.
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4
Whisk in the olive oil, salt, and black pepper until the marinade is well emulsified.
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5
Rinse the cooked chochos (lupini beans) under cold water. If using jarred lupini, ensure they have been soaked to remove excess saltiness. Add them to the large bowl with the citrus-tomato marinade.
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6
Stir in the drained red onions, the finely diced fresh tomato, and the chopped cilantro.
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7
If you enjoy a bit of heat, stir in the Ají Criollo or your favorite hot sauce at this stage.
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8
Cover the bowl and refrigerate for at least 15-20 minutes. This 'marinating' time allows the chochos to absorb the citrus flavors and the onions to soften slightly.
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9
Taste the ceviche before serving. You may need an extra squeeze of lime or a pinch of salt to make the flavors truly pop.
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10
Ladle the ceviche into deep bowls, ensuring everyone gets plenty of the flavorful liquid (the 'juice').
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11
Top each bowl with fresh avocado slices just before serving to prevent browning.
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12
Serve immediately with side bowls of chulpi (toasted corn), chifles (plantain chips), and popcorn, allowing guests to add their own toppings for maximum crunch.
💡 Chef's Tips
If using dry chochos, they require a multi-day soaking and boiling process to remove bitterness; for this recipe, pre-cooked/jarred chochos are highly recommended for convenience. Always use fresh-squeezed citrus juice; bottled lime juice lacks the aromatic oils necessary for an authentic ceviche flavor. For a deeper flavor, you can add a tablespoon of mustard to the tomato base—a common 'secret ingredient' in many Ecuadorian households. Ensure the red onions are sliced as thinly as possible (mandoline style) so they cure quickly in the lime juice. Serve the crunchy toppings (popcorn and chulpi) on the side rather than mixing them in, so they don't get soggy.
🍽️ Serving Suggestions
Pair with a cold glass of 'Pony Malta' or a crisp Pilsner-style lager to cut through the acidity. Serve alongside a bowl of white rice for a more filling, traditional lunch experience. Add a side of 'Tostado' (deep-fried corn) for an extra layer of authentic Andean texture. A fresh fruit juice like Mora (blackberry) or Tomate de Árbol (tamarillo) complements the zesty profile perfectly. For a non-vegetarian twist, some locals serve this with a side of 'cuero' (pickled pork skin).