Summer Vegetable "Ceviche"

• Vegan
• Gluten free

• Produce

  • 1 cup Baby lima beans, fresh
  • 1 Bell pepper, large orange
  • 1/2 cup Cilantro
  • 1 1/2 cups Corn, fresh raw kernels
  • 1 Hass avocado
  • 1 pint Heirloom cherry tomatoes
  • 1 Jalapeno
  • 1 tsp Lime, zest
  • 2 Nectarines, wedges thin
  • 1 Scallion
  • 1 Shallot, small

• Condiments

  • 1/3 cup Lime juice, fresh

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on foodandwine.com

Description

Ingredients

• 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) 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 (raw, 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

Directions

• 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.