Vegan Ceviche with Orca Beans

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by | Updated: December 4th, 2016

Traditional ceviche is known for its crisp, zesty citrus and fishy flavors. But this vegan take on the seafood favorite packs the citrus punch without any fish. In this tasty appetizer, orca beans provide the chunky, hearty base, as well as a hefty serving of protein, fiber and iron. Simply marinate the beans with cucumber, red onion, jalapeño and cilantro in a tangy citrus dressing. Then you’ll top it all off with popcorn and avocado, and you’ll see that ceviche needs fish like a fish needs a bicycle. (Hint: not at all!)

Vegan Ceviche with Orca Beans

Vegan Ceviche with Orca Beans

Recipe courtesy of Greg & Gabrielle Denton, Ox Restaurant, Portland, Oregon
Serves 4 to 6 as an appetizer


3 cups cooked orca beans
½ red onion, sliced thin
2 jalapeño peppers, seeds removed, brunoised (extra small dice)
½ cucumber, peeled, seeded, finely diced (about 1 cup)
½ cup cilantro leaves, roughly chopped


1 cup orange juice, freshly squeezed
¼ cup lemon juice, freshly squeezed
¼ cup lime juice, freshly squeezed
2 Tbsp. Sriracha hot sauce
3 Tbsp. tomato paste
2 tsp. salt
¼ tsp. black pepper


2 cups popped popcorn, salted
1 avocado, diced into ½-inch chunks
2 Tbsp. extra virgin olive oil


  1. In a medium, non-reactive bowl, combine all dressing ingredients. Whisk until fully combined and smooth. If necessary, adjust seasoning.
  2. In a large, non-reactive bowl, combine ceviche dressing with beans, red onion, diced jalapeño, cucumber and cilantro. Chill mixture until ready to serve.
  3. To serve, spoon ceviche into 4-6 chilled bowls and adjust seasonings, if necessary.
  4. Garnish each bowl with toppings.