Recipe Index

Ingredients

• 1 large heirloom tomato, cored and coarsely chopped
• 1 tsp fine sea salt (or 1/2 tsp table salt), plus more to taste
• 1 tsp sugar
• 3 tbsp fresh lime juice
• 2 tbsp Mexican hot sauce (such as Cholula)
• 1 x 14 oz can butter beans or cannellini beans, drained and rinsed
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1/2 small red onion, thinly sliced
• 1/2 avocado, thinly sliced
• 1 small jalapeño, thinly sliced
• 3½ oz tortilla chips or broken tostadas, for serving

Method

1. Toss the chopped tomato with the salt and sugar in a large bowl and leave for 10 minutes so the juices run.
2. Stir in the lime juice, hot sauce and olive oil to make the ceviche dressing.
3. Add the beans and red onion and toss well to coat. Leave for 10-15 minutes, tossing once or twice, so the beans take on the flavour of the dressing; taste and add more salt or lime if needed.
4. Fold through the jalapeño, then arrange the avocado slices over the top.
5. Finish with a drizzle of olive oil and serve straight away with tortilla chips or broken tostadas for scooping.

Total: 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data