Ingredients
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1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
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1 teaspoon finely grated lime zest
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1/3 cup fresh lime juice
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1/4 cup extra-virgin olive oil
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1 scallion, thinly sliced
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1 jalapeño, seeded and thinly sliced
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1 small shallot, thinly sliced
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Sea salt
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1 1/2 cups fresh corn kernels (raw, from 2 ears)
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2 nectarines, cut into thin wedges
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1 Hass avocado, cut into 1/2-inch cubes
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1 large orange bell pepper, finely julienned
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1 pint heirloom cherry tomatoes, halved
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1/2 cup coarsely chopped cilantro
Directions
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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.