Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8
© Con Poulos

How to Make It

Step 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.

Step 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.

You May Like

Aggregate Rating value: 5

Review Count: 3824

Worst Rating: 0

Best Rating: 5

Author Name: Amanda Houseal

Review Body: Amazing!

Review Rating: 5

Date Published: 2017-07-11