Vegetable Ceviche

14 ingredients
1 steps

Ingredients

  • Edamame, shelled 1 cup (Can use lima beans as well)
  • Lime Zest, 1 teaspoon finely grated
  • Lime Juice, 1/3 cup
  • Olive Oil, Extra Virgin, 1/4 cup
  • Scallion, thinly sliced
  • Jalapeno, thinly sliced cored and seeded
  • Sea Salt
  • Corn, fresh kernals, 1 1/2 cups (2 ears)
  • Nectarines, (2) thinly sliced
  • Avocado, cut into half inch cubes
  • Orange Bell Pepper, finely julienned
  • Red Bell Pepper, finely julienned
  • Heirloom cherry tomatoes, 1 pint - different colors
  • Cilantro, 1/2 cup coarsely chopped

Directions

  1. 1
    ["1.\tIn a small saucepan of salted boiling water, cook the edamame for 8-10 minutes, until soft. Drain the beans and rinse under cold water", "2.\tIn a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeno, and shallot, season with salt to taste.", "3.\tGently fold in the edamame, corn, nectarine, avocado, orange and red pepper, and tomatoes.", "4.\tRefrigerate the \"ceviche\"" for at least 2 hours. Fold in cilantro just before serving.""]"

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