Summer Vegetable "Ceviche"

Seamus and I ate a lot of ceviche on our recent trip through the Yucatan. Even more recently we shared a plate of ceviche with Seamus's parents at a Mexican restaurant in downtown DC. Ceviche is everywhere nowadays!

This recipe takes a spin on the classic dish by using only vegetables and no fish. It is tangy, sweet, and spicy and both Seamus and I loved it so much that we are going to make it again for a friend's party this weekend! This is a MUST try!

Summer Vegetable "Ceviche"

Courtesy of Food and Wine http://www.foodandwine.com/recipes/summer-vegetable-ceviche

Ingredients

1. 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
2. 1 teaspoon finely grated lime zest
3. 1/3 cup fresh lime juice
4. 1/4 cup extra-virgin olive oil
5. 1 scallion, thinly sliced
6. 1 jalapeño, seeded and thinly sliced
7. 1 small shallot, thinly sliced
8. Sea salt
9. 1 1/2 cups fresh corn kernels (from 2 ears)
10. 2 nectarines, cut into thin wedges
11. 1 Hass avocado, cut into 1/2-inch cubes
12. 1 large orange bell pepper, finely julienned
13. 1 pint heirloom cherry tomatoes, halved
14. 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, 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.

MAKE AHEAD The salad can be refrigerated for up to 8 hours.