VEGETABLE CEVICHE

VEGETABLE CEVICHE image

Yield 8 people

Number Of Ingredients 14

Previous Next

Edamame, shelled 1 cup (Can use lima beans as well)
Lime Zest, 1 teaspoon finely grated
Lime Juice, 1/3 cup
Olive Oil, Extra Virgin, ¼ cup
Scallion, thinly sliced
Jalapeno, thinly sliced cored and seeded
Sea Salt
Corn, fresh kernals, 1 ½ cups (2 ears)
Nectarines, (2) thinly sliced
Avocado, cut into half inch cubes
Orange Bell Pepper, finely julienned
Red Bell Pepper, finely julienned
Heirloom cherry tomatoes, 1 pint - different colors
Cilantro, ½ cup coarsely chopped

Steps:

1. In a small saucepan of salted boiling water, cook the edamame for 8-10 minutes, until soft. Drain the beans and rinse under cold water 2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeno, and shallot, season with salt to taste. 3. Gently fold in the edamame, corn, nectarine, avocado, orange and red pepper, and tomatoes. 4. Refrigerate the "ceviche" for at least 2 hours. Fold in cilantro just before serving.