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Summer Vegetable "Ceviche"

David Frenkiel and Luise Vindahl love to marinate vegetables in a bright, fresh lime juice dressing, just like other cooks would prepare fish for ceviche. In the winter, they give sprouts the ceviche treatment. In summer, they toss the dressing with fresh corn, shelling beans, tomatoes and nectarines.

Slideshow: Summer Salads

  • Total Time:
  • Servings: 8

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  • 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.

Contributed By Photo © Con Poulos Published August 2013

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