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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 

Luise Vindahl
David Frenkiel
August 2013

Gallery

© Con Poulos

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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