Summer Vegetable Ceviche

I'm posting this in an attempt to hang on to summer.  Ceviche is typically a seafood dish that is "cooked" with only the acidity of citrus fruit.  This recipe plays on that idea with summer's best fruits and veggies.  I substituted edamame for the lima beans.  While this could be served as a very healthy main dish, it will also make an impressive side.

Source: Food & Wine Magazine


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
1 jalapeño, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 1/2 cups fresh corn kernels (raw, from 2 ears)
2 nectarines, cut into thin wedges
1 Hass avocado, cut into 1/2-inch cubes
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
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.
SUGGESTED PAIRING: Tropical-fruity Sauvignon Blanc from South Africa is a nice accompaniment to this nectarine-studded take on ceviche.