Vegetable Cevice

By BearForce

This salad can be refrigerated for up to 8 hours. A tropical-fruity Sauvignon Blanc is an excellent choice to accompany this salad

Ingredients

• 1 cup fresh baby lima beans
• 1 tsp. finely grated lime zest
• 1/3 cup fresh lime juice
• 1/4 cup olive oil
• 1 scallion, thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 small shallot, thinly sliced
• Sea salt
• 1 1/2 cups fresh corn kernels
• 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
• 1/2 cup coarsely chopped cilantro

Preparation

Step 1

1. Cook the lima beans until tender, about 10 minutes. Drain and rinse with cold water.

2. Whisk the lime zest and juice with the olive oil, scallion, jalapeno 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.