Summer Vegetable "Ceviche"
from Food and Wine August 2013
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 jalapeno, seeded and thinly sliced
1 small shallot, thinly sliced
1 1/2 cups fresh corn kernels (from 2 ears)
2 nectarines, cut into thin wedges
1 hass avocado, cut into 1/2" cubes
1 orange bell pepper, finely julienned
1 pint 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, jalapeno, and shallot: season with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper, and tomatoes. Refrigeratre the "ceviche" for at least 2 hours. Fold in the cilantro just before serving and serve the "ceviche" chilled.