Here is a recipe for vegetarian ceviche based on a popular Ecuadorian street food. If you have dry tarwi, you’ll have to prepare the seeds first to remove the unpalatable bitter alkaloids. To do that, add dry tarwi to a large pot of salted boiling water. Let boil for a few minutes, then turn down the heat and let simmer for 90 min (they will soften up some, but never get completely tender). Drain the tarwi through a colander. Rinse thoroughly and place in a pot of cold water. Soak overnight. The next day, drain and rinse the tarwi again. Taste one. If it’s still bitter, boil the tarwi again in salted water for 90 min. Rinse and repeat. At this point your tarwi will most likely be nutty, slightly bitter, but sweet enough to enjoy.Store them in the fridge in a jar of salted water until you are ready to use them.
If using pre-prepared tarwi, rinse them thoroughly in a few changes of water. Taste for salt level ”“ depending on how they were prepared, they could be pretty salty.
(For 8 appetizer portions)
4 cups of prepared chochos or lupini beans
1 red onion, thinly sliced
1 T of salt
Juice of 2 oranges
Juice of 4 large or 8 small limes
2 T of light vegetable oil
1 tsp hot sauce (like Sriracha) to taste
2 tomatoes, diced, with juice
1 small bunch of cilantro, finely chopped
Salt to taste
Optional garnishes: Sliced ripe avocado, plantain or corn chips
1. Prepare the onions: Place the sliced red onions and 1 T of salt in a large bowl and cover with warm water. Let them soak for about 10 minutes, then drain the water and rinse well.
2. Make a dressing by whisking together the orange juice, lime juice, oil and hot sauce.
3. Mix the ingredients: Combine the dressing with the washed red onions, tomato, tarwi, and chopped cilantro.
4. Marinate the tarviche for a couple of hours in the refrigerator before serving.
5. Finish and garnish: Taste and adjust for salt. Serve cold with plantain or corn chips, avocado and more hot sauce if you like.