Bean and Ceviche-Style Salad Tostadas
Cold bean salad with lime juice, onions, and tomatoes, inspired by Peruvian ceviche flavors.
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Ingredients
- 2 cups cooked canary beans (peruano beans), drained and rinsed
- 1/2 cup fresh lime juice
- 1 medium red onion, very thinly sliced into half-moons
- 2 large roma tomatoes, seeded and diced
- 1/4 cup fresh cilantro, finely chopped
- 1 tablespoon aji amarillo paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt and black pepper
- 8 pieces corn tostadas
- 1 whole firm-ripe avocado, sliced
Instructions
- 1
Soak the sliced red onions in a bowl of ice water for 10 minutes to remove their harsh bite, then drain and pat dry.
- 2
In a large glass or ceramic mixing bowl, whisk together the fresh lime juice, aji amarillo paste, olive oil, salt, and pepper to create the 'leche de tigre' marinade.
- 3
Add the drained canary beans, diced tomatoes, and prepared red onions to the bowl with the marinade.
- 4
Gently fold in the chopped cilantro, ensuring all ingredients are thoroughly coated in the lime mixture.
- 5
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the beans to 'cook' in the acidity.
- 6
Taste the bean salad and adjust the salt or lime juice if necessary before serving.
- 7
Place a few slices of avocado onto each corn tostada shell and lightly mash them with a fork to create a base.
- 8
Spoon a generous portion of the ceviche-style bean salad over the avocado and serve immediately while the shells are crisp.
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