You might be wondering to yourself, “I thought ceviche was a fish dish?” and you wouldn’t be wrong. Traditional ceviche is a dish made from raw fish that is cured in citrus juice, but this version from Greg and Gabrielle Denton of Ox Restaurant (pictured below) here in Portland is fully vegan and uses our lovely orca beans instead of fish. Combining the tangy flavors of orange, lemon and lime with Sriracha and jalapeño, Orca Bean Ceviche is a lovely dish for a these lingering warm fall days. Beyond cooking the beans, this dish is very simple to prepare. Top with diced avocado and freshly popped popcorn for a fun, light meal or starter.
Orca Bean Ceviche with Cucumber, Avocado, and Popcorn
Created by: Greg & Gabrielle Denton, Chef-owners, Ox Restaurant, Portland, Oregon
Serves 4–6 as an appetizer.
- 3 cups cooked Orca Beans
- ½ Cucumber, peeled, seeded, small dice (about 1 cup)
- ½ Red Onion, sliced thinly
- 2 Jalapeño Peppers, seeds removed, brunoise (extra small dice)
- ½ cup Cilantro Leaves, roughly chopped
- 2 cups popped Popcorn, salted
- 1 Avocado, diced into ½” chunks
- 2 Tbsp Extra Virgin Olive Oil
- Ceviche Juice (recipe follows)
Combine Orca Beans, cucumber, red onion, jalapeño, cilantro, and Ceviche Juice in a large, non-reactive bowl. Keep chilled until ready to serve. When ready to serve, taste the ceviche and adjust the seasoning if necessary. Divide the ceviche between four to six chilled serving bowls. Top with avocado, drizzle with olive oil, and garnish with popcorn.
- 1 cup freshly squeezed Orange Juice
- ¼ cup freshly squeezed Lime Juice
- ¼ cup freshly squeezed Lemon Juice
- 3 Tbsp Tomato Paste
- 2 Tbsp Sriracha Hot Sauce
- 2 tsp Salt
- ¼ tsp Black Pepper
Combine all ingredients in a non-reactive bowl and whisk until smooth. Taste and adjust seasoning if necessary.