Summer Vegetable “Ceviche”

PUBLISHED ON: 08.30.2013

I am visual by nature.  If I can visualize it,  I can usually grasp it.  Which is why salad appeals to my food nature with its potentially vivid colors, flavors and textures.  Salad can be bold and really make a statement or it can be bland with little color or vitality.  Taking pride in preparing a salad that invites your eyes and appetite into the journey is a salad worthy of your palate and time.

Look at the bounty of colors, flavors and textures in this summer “ceviche” salad.

Fresh summer bounty of fruits and vegetables marinated in a classic ceviche of lime juice, olive oil and cilantro.
Summer Vegetable “Ceviche”
Serves 8
Recipe from Food and Wine

1 cup fresh baby Lima beans or other shelling bean
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1-1/2 cups fresh corn kernels (from 2 ears)
2 nectarines, cut into thin wedges
1 Hass avocado, cut into 1/2-inch cubes
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro
1.  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.
2.  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, corns, 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.
The salad can refrigerated for up to 8 hours.

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