Vegan Ceviche

Vegan Ceviche

Ingredients

• 1/2 lb dry white beans (e.g., marcella) cooked but not too much, drained
• 2 stalks celery chopped coarsely
• 4 large radishes (110 g) cut into "fingers"
• 75 g red onion chopped coarsely
• 100 g grape tomato, chopped
• 1/4 yellow bell pepper (50 g) chopped
• 100mL fresh lime juice (2 limes)
• 1 tsp rice wine vinegar
• 1 tsp fresh ginger
• 1/2 tsp balsamic vinegar
• 1 oz mildest high-grade EVOO
• 5 g chives
• 1 tsp salt
• Some quantity cilantro
• 1/2 jalapeno seeds and membrane removed, minced very fine (optional)
• 1/4 oz garlic sliced very thin (optional)

Procedure

Pay attention to the chopping. Don't mince everything to a paste but don't make the chunks so large it resembles a vegetable salad. Veggies should be chopped smaller than the beans.

Mix the ingradients "from tthe bottom up" to ensure even blending, especially if using garlic and jalapeno. That is, mix the liquids and seasonings first, then pour over veggies and mix again.

Add drained beans, mix throroughly.

Refrigerate for several hours, turning occasionally to keep well mixed.

Serve with tostadas or tortillas.