Summer Veggie Ceviche

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!

Ingredients

  • 1 cup fresh or frozen lima beansVeggie Ceviche
  • 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

Directions

  1. 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.
  2. 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.

Stuffed Baby Heirloom Tomatoes

On a lovely Arizona evening in the gorgeous Catalina Foothills of Tucson, Sam’s Aunt Marilyn graciously hosted us on her back patio for a sunset happy hour. The wine was amazing (as always), the cheese plate perfection, and as we munched on fresh heirloom tomatoes she recalled this recipe to me. I had to try it the very next day.

baby heirloom tomatoes with horseradish and fresh basil

Ingredients

  • Baby Heirloom tomatoes –  I find them at Fry’s (Kroger) and Trader Joes.
  • Mayonnaise (vegetarian) or Vegenaise (vegan)
  • Horseradish
  • Fresh Basil

Directions

  1. Wash desired amount of baby heirloom tomatoes.
  2. Using a sharp knife, slice off the very bottom of each tomato so it sits flat on the plate. Then cut a wedge-shaped hole into the top of the tomato.
  3. Eat everything you just cut off. Yummm.
  4. For the filling, mix equal parts mayonnaise and horseradish. Fill each tomato to taste – Sam preferred less filling, I preferred more (similar to what is pictured). It’s fantastic to have a nice horseradish vessel since my days of eating prime rib are behind me!
  5. Chop some fresh basil and sprinkle over the top.

This is a refreshing and very colorful appetizer – simple, easy to make, and perfect for a summer day or sunset happy hour. Or if you’re Sam, perfect for eating at your desk 🙂

Recipe Credit: Aunt Marilyn, and thanks for the wonderful happy hour!