Oh man, this is a good one. The perfect summer recipe – fresh, flavorful, and bursting with color. Ceviche is typically a seafood dish featuring things like shrimp or raw ahi, so this is really more like a salad, but delicious nonetheless!
- 1 cup fresh or frozen lima beans
- 1 tsp finely grated lime zest
- 1/4 cup fresh lime juice (about three limes)
- 1 scallion, thinly sliced
- 1 small shallot, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1 1/2 cups corn kernels (frozen, fresh, or canned)
- 2 nectarines, cut into thin wedges
- 1 avocado, cut into small cubes
- 1 large orange bell pepper, finely julienned
- 1 pint heirloom cherry tomatoes, quartered
- 1/2 cup coarsely chopped cilantro
- In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. If they are already cooked, just boil long enough to heat through, about five minutes. Drain the beans and rinse under cold water.
- In a large bowl, whisk the lime zest and juice with the olive oil, scallion, shallot, and jalapeño; season the dressing with sea salt if desired. Gently fold in lima beans, corn, nectarines, avocado, orange pepper, and tomatoes (I didn’t make it to Trader Joes this time to get heirloom tomatoes so just settled on some nice ripe grape tomatoes). Refrigerate the ceviche for at least 2 hours. Fold in the cilantro just before serving and serve the ceviche chilled, preferably in adorable individual glasses with lime wedge 😉
Serves 8. The salad can be refrigerated for up to 8 hours according to the recipe. I’ve had it in the fridge overnight and it is still REAL delicious. Leaving the cilantro on the side works well as it is easy to sprinkle over each individual serving…just in case you are cooking for any of the unfortunately genetically mutated non-cilantro eaters!
Recipe Credit: August 2013 issue of Food & Wine Magazine.