SUMMER VEGETABLE "CEVICHE"

SUMMER VEGETABLE

Yield 8 people

Number Of Ingredients 14

Previous Next

1 cup fresh baby lima beans (from about 11/2 pounds in the pod or other shelling bean.) I used canned beans.
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 small shallot, thinly sliced
Sea Salt
1 1/2 cups fresh corn kernels (from 2 ears)
2 nectarines, cut into thin wedges
1 Hass Avocado, cut into 11/2 inch cubes
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro

Steps:

1. In small saucepan of salted boiling water cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under water. 2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the "ceviche" for at least 2 hours. Fold in the cilantro just before serving and serve the "ceviche" chilled. Make Ahead: The salad can be refrigerated for up to 8 hours.