Black Bean Ceviche By Chef Aldo Arias
A fresh, hearty, Mexican-inspired dish that puts a non-traditional twist on local cuisine. It’s a wholesome, plant-based option that’s high in protein, iron, and fibre, making it a nourishing meal.
Ingredients:
- Ceviche
- 1 cup Black beans rinsed
- 1/3 cup diced jicama, tomato, cucumber
- 2 Tbsp fine chopped cilantro
- 1/4 cup fine diced white onion
- 1/4 cup julianne red onion, blanched for 10 seconds, reserve
- Salt, black pepper, to taste
- 1 pinch cumin
- 1 pinch generous dry oregano
- plus extra lime, apple cider vinegar, salt, pepper, cumin, oregano, to taste for red onion.
- Vinaigrette:
- 1 lime juiced
- 1 lemon juiced and zest
- 1 tsp apple cider vinegar
- 3 tbsp Evoo
Method:
First be sure your rinsed beans are well drained, and possibly pat dry.
After blanching red onion, before it is totally cool, add lime juice, vinegar plus condiments, give a quick stir.
Combine ceviche ingredients in a bowl, with vinaigrette and condiments. For a little kick add a few drops of pickled jalapeño juice and / or, a pinch of cayenne pepper. Mix gently but thorough.
Result should be a zesty, limey, a bit spicey, combination that makes your mouth vibrate.!
To plate:
Radishes, pickled jalapeños (optional), nice cute cilantro sprigs, corn tortilla chips. Enjoy
