Oh, It's So Delish! | A Recipe for Vegetable "Ceviche"

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. 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 (omitted)
6. 1 jalapeño, seeded and thinly sliced (omitted)
7. 1 small shallot, thinly sliced (omitted)
8. Sea salt
9. 1 1/2 cups fresh corn kernels (from 2 ears)
10. 2 nectarines, cut into thin wedges (substituted w/yellow peach)
11. 1 Hass avocado, cut into 1/2-inch cubes
12. 1 large orange bell pepper, finely julienned (omitted)
13. 1 pint heirloom cherry tomatoes, halved
14. 1/2 cup coarsely chopped cilantro (substituted w/italian flat leaf parsley)

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.