Summer Vegetable "Ceviche"
David Frenkiel and Luise Vindahl love to marinate vegetables in a bright, fresh lime juice dressing, just like other cooks would prepare fish for ceviche. In the winter, they give sprouts the ceviche treatment. In summer, they toss the dressing with fresh corn, shelling beans, tomatoes and nectarines.
- 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
- 1 Pint heirloom cherry tomatoes, halved
- 1 orange bell pepper, finely julienned
- 1 Hass avocado, cut into 1/2-inch cubes
- 2 nectarines, cut into thin wedges
- 1.5 cup fresh corn kernels (raw, from 2 ears)
- sea salt
- 1 small shallot, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1 scallion, thinly sliced
- 0.25 cup extra virgin olive oil
- 0.33 cup fresh lime juice
- 1 tsp finely grated lime zest
- 0.5 cup coarsely chopped cilantro
- In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
- 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.
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Recipe Credit: David Frenkiel and Luise Vindahl
Image Credit: Con Poulos