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V Summer Vegetable Ceviche
From Food and Wine magazine; August 2013; about 1/2 hour to prepare and then inactive marinating time. Serves 8.
1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean - I used edamame
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 - you can use extra scallion instead
Sea salt
1 1/2 cups fresh corn kernels (from 2 ears)
2 nectarines or peaches, cut into thin wedges - I used local peaches
1 Hass avocado, cut into 1/2-inch cubes
1 large orange bell pepper, finely julienned - I used a purple farm pepper
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro - I used cilantro 1 day and basil one day, both are delicious - I added to each plate as a garnish.
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. I used edamame that were already cooked, so didn't need to do this step.
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.
The salad can be refrigerated for up to 8 hours. Actually, we ate about half of it the next day and it was still delicious.