I’m so excited to share with you my recipe for Ceviche de Chochos, a popular and special Ecuadorian meal. When I tried it for the first time, I was amazed with how everything going well thanks to the citrus marinade and the freshness of the ingredients. 

I would love to say that whether you want to keep this recipe for guests or for yourself as a healthy dish, you must try this Ceviche.

This recipe has become a favorite dish in my kitchen not only because it is delicious but also because it reminds me of the culture and hospitality of the Ecuadorians.

Chochos, or lupini beans, are a high-protein and high-fiber legume used in the classic Ecuadorian meal “Ceviche de Chochos”. Commonly eaten in the highlands of Ecuador, this dish is served as a light and energetic dinner.

Making vegetarian ceviche is a very simple and easy method you just need chochos in a sauce of lime, orange, and tomato with onions, tomatoes, and cilantro. This is most Ecuadorian favorite dish. Follow the steps to make it.

Ingredients

• 2 cups cooked chochos (lupini beans)
• 2 tomatoes, finely diced
• 1 red onion, thinly sliced
• 1 bell pepper, finely diced
• 1 bunch of cilantro, chopped
• 1-2 limes (juice)
• 1-2 oranges (juice)
• 1 tablespoon olive oil
• 1 tablespoon ketchup (optional)
• Salt and pepper to taste
• 1 avocado, diced (optional)
• Toasted corn kernels (for garnish)
• Plantain chips or popcorn (for serving)

Instructions

Step 01
Fresh chochos are not edible until the alkaline is removed, thus they must be cooked repeatedly and immersed in water for several days.
If using pre-cooked or canned chochos, make sure to fully rinse and drain them.

Step 2
Take a large bowl and mix chopped tomatoes, finely chopped red onion, bell pepper, and red chilies.
lemon juice works as a mouth watering, that is why I squeeze lemon and orange juice over the vegetables, this will give the vegetables a slightly juicy taste.

Step 3
Now the important step is to Add the chopped cilantro, lime juice, orange juice, olive oil, cleaned red onions, tomato slices, chochos, tomato sauce, ketchup, and salt (not too much, as the chochos are already salty)

Step 4
Season the ceviche with salt and pepper to taste. If you like, you can also add diced avocado for extra creaminess. for the best flavor, marinate the ceviche for at least 30 minutes so that you feel better taste.

Serve
Serve the ceviche cold, garnished with toasted corn kernels.
Accompany with plantain chips or popcorn for a traditional Ecuadorian touch.

Enjoy your refreshing and nutritious “Ceviche de Chochos”

Some Tips for ceviche.

This recipe is unique because I consider making ceviche to be nothing more than a challenge, and I enjoy challenges. Here are some pointers for making the best ceviche.

Use Fresh Ingredients

Always use fresh lime or lemon juice. Bottled juice can have a dull flavor and might not properly “cook” the ingredients. Freshly chopped vegetables like onions, tomatoes, and peppers will add the best flavor and texture.

Chochos (Lupini Beans): If using dried beans, soak and cook them properly to achieve the right texture. Pre-cooked or canned beans should be rinsed well to remove excess salt or preservatives.

Balancing Flavors

Citrus juice is a special ingredient for ceviche, however it must be properly counterbalanced with salt. Take a little in your hand and taste the taste so that the taste is balanced.

The acidity can be countered with a tiny bit of sweetness, such as sugar or a little orange juice. this can improve the taste flavor overall.

Let It Marinate

Cook the ceviche for 30 minutes and marinate from time to time so flavors meld well. but keep in mind, do not marinate for long as this can cause the ingredients to lose their fresh texture.

Refrigeration: Always marinate ceviche in the refrigerator to keep it safe to eat.

Serving Tips

Serve ceviche chilled. This is essential for both the texture and safety of the dish.

Ceviche is typically served as an appetizer or light meal. Small portions are best for maintaining the freshness and ensuring the dish stays cold.

Presentation

Garnish: A little extra chopped cilantro or a few thin slices of chili pepper can add color and flavor.

Serving Vessels: Use small bowls, martini glasses, or even hollowed-out citrus shells to serve ceviche stylishly.

Some Ceviche side dishes

I suggest you some side dishes that can be a great combination with Ceviche de Chochos. 

1. Plantain Chips (Patacones or Tostones):

Crispy, deep-fried green plantains are a traditional side dish for ceviche. Their mild taste enhances the meal without being overbearing, and their crunchy texture contrasts nicely with the softness of the ceviche.

2. Popcorn:

In Ecuador, plain, salted popcorn is frequently eaten alongside ceviche. The ceviche and the light, airy crunch of the popcorn complement each other well and give the dish a fun element.

3. Toasted Corn Kernels (Cancha or Chulpi)

As a classic side dish for ceviche, these crispy, roasted corn kernels bring a nutty flavor to several South American countries, including Ecuador and Peru.

4. Sweet Potatoes

Sweet potatoes, whether boiled or roasted, offer a delightful counterpoint to the sharpness of the ceviche. In Peru, “camote,” or thick slices of sweet potato, are frequently eaten with ceviche.

5. Rice

White rice or coconut rice can be served alongside ceviche for a more filling meal. The intense tastes of the ceviche are neutralized by the rice’s mild flavor. So always use quality rice so that the original taste of ceviche can be enjoyed.

Presentation images of ceviche de chochos

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