the seafood.


Summer Vegetable "Ceviche"... without the seafood.  I don't normally post salad recipes. And maybe this isn't a salad per se... maybe it's more of an appetizer or a side dish that can accompany some grilled seafood. Salads in our house are quite simple, nothing out of the ordinary. But every once in a while, I come upon a salad recipe that's worth posting. This is one of them...

This summer vegetable salad is treated in the same manner as you would a fresh seafood ceviche. The salad omits the seafood, yet keeps all the wonderful flavors associated with ceviche. Because this recipe makes use of summer produce, it's an ideal dish to make after a visit to the farmer's market. A cool and refreshing sort of salad that's vegetarian, as well as vegan... not to mention gluten-free.  Perfect for the hot summer months.


While I didn't have any fresh lima beans, I chose to use some frozen peas which I defrosted under cold running water. However, I think the lima beans would be ideal.... or any other fresh shelling bean. And while ceviche in general is best after a few hours of marination, I have to say that I rather liked this dish after only about 1/2 hour resting time in the fridge. I guess I prefer to keep the fresh colors of the salad along with the crunch of the "ceviche". The peas, after a while, will turn an army green from the lime juice... and textures  of the other vegetables/nectarine soften a bit. But it's up to you how long you allow the " ceviche" to marinate. The sweetness of the nectarines balance out the tartness of the lime juice. I found it to be perfect. Loved, loved this salad! Hope you enjoy...

You will need: adapted from Food and Wine

Dressing:
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 small shallot, thinly sliced
sea salt, to taste

Veggies and Fruit:
1 jalapeño, thinly sliced(deseeded, if you don't want it too spicy)
1 cup fresh baby lima beans or other shelling bean (I used peas)
1 1/2 cups fresh corn kernels (from 1.5 ears)
2 nectarines, cut into thin slices
1 Hass avocado, cut into cubes
1 orange bell pepper, thinly julienned
1 cup grape tomatoes, halved ( heirloom cherry tomatoes would be ideal)

Extra:
chopped cilantro to taste( about 1/2 cup lightly packed)
sliced radish, totally optional

Directions:
1. If using fresh beans: In a small saucepan with salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
If using frozen peas: Defrost under running cold water. Drain.

2. In a large measuring cup, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot. Season the dressing with salt. Pour  the dressing in a large bowl.

3. To the dressing add the lima beans( or peas, if using), corn, nectarines, avocado, orange pepper, jalapeno and tomatoes. GENTLY fold and coat the veggie mix with the dressing. Refrigerate the “ceviche” for 1/2-2 hours.

4. Fold in the cilantro and sliced radish(if using) right before serving. 




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