Every once in a while, I post a recipe that really hits home. Today is one of those days. This month's
Food & Wine Magazine is almost too perfect. Every page is bursting with colorful vegetable recipes that are screaming my name. I tried this one for Vegetable "Ceviche", created by the popular Stockholm-based bloggers, David Frenkiel and Luise Vindahl, of
Green Kitchen Stories, and it was a big hit. My in-laws, visiting for a month from Italy, wouldn't be able to palette the cilantro - they're just not used to it. And my husband won't go near an onion much less a scallion or pepper, so I toned it down a bit.
Have fun with it, and let me know what you think! Oh, and if you would like to follow each other on Instagram, you can find me
HERE.
- 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 (omitted)
- 1 jalapeño, seeded and thinly sliced (omitted)
- 1 small shallot, thinly sliced (omitted)
- Sea salt
- 1 1/2 cups fresh corn kernels (from 2 ears)
- 2 nectarines, cut into thin wedges (substituted w/yellow peach)
- 1 Hass avocado, cut into 1/2-inch cubes
- 1 large orange bell pepper, finely julienned (omitted)
- 1 pint heirloom cherry tomatoes, halved
- 1/2 cup coarsely chopped cilantro (substituted w/italian flat leaf parsley)
- 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.
MAKE AHEAD The salad can be refrigerated for up to 8 hours.
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