Vegetable Ceviche
“The recipe is from food bloggers David Frankiel and Louise Vindahl of Green Kitchen Stories in Stockholm. Sharon and Mark found it in Food and Wine magazine. It quickly became a summertime favorite. A main dish or a side for a barbecue.”
Ingredients
1 cup fresh baby lima beans (about 1 ½ lb in pod) or other shelling bean
1 tsp finely grated lime zest
⅓ cup fresh lime juice
¼ cup extra virgin olive oil
1 scallion, thinly sliced
1 jalapeno, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 ½ cups fresh corn kernels (from 2 ears)
2 nectarines, cut into thin slices
1 Hass avocado, cut into ½-inch cubes
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
½ cup chopped cilantro
Directions
In a small saucepan of salted boiling water, cook the lima beans under tender, about 10 minutes. Drain beans and rinse under cold water. (Can use frozen and thawed lima beans or even cooked and shelled edamame.)
In a large bowl, whisk the lime zest and juice with olive oil, scallion, jalapeno and shallot. Season the dressing with salt.
Gently fold in beans, corn, nectarines, bell pepper and tomatoes.
Refrigerate “ceviche” for at least 2 hours and up to 8 hours.
Fold in the cilantro before serving. Serve chilled.
