Lupini Bean Ceviche


2 8 oz jars Pastene Lupini Beans
1 small red onion, thinly sliced
sea salt to taste
⅔ cup lime juice
⅓ cup orange juice
⅓ cup grated tomato
1 Tbsp Pastene Extra Virgin Olive Oil
3 medium tomatoes, sliced into half-moons
½ jalapeno, minced
¼ cup chopped cilantro
corn nuts
plantain chips
sliced avocado
hot sauce to taste


  • Rinse the jarred beans under cold water. Pinch the skins off each bean.
  • Slice a thin round off the bottom of one tomato. Starting at the cut end, grate tomato on the largest holes of a box grater over a medium bowl until all that’s left is the flattened tomato skin discard the skin.
  • Place the sliced onions in a bowl of cold, lightly salted water. Let sit 10 minutes and then rinse. This will remove some of the onion’s sharp bite.
  • Combine the lupini beans, onions, lime juice, orange juice, grated tomatoes, olive oil, sliced tomatoes, jalapeno and cilantro in a bowl. 
  • Chill for at least 2 hours before serving.
  • Serve with corn nuts, plantain chips, avocado and hot sauce.

Product Used

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