Summer Vegetable "Ceviche"

• temps total: 2 hours 30 minutes

Ingrédients

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

Instructions

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.

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.

Nutrition

• Calories: 1523 kcal
• Lipides Totaux: 82 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 633 mg
• Glucides Totaux: 192 g
• Fibres Diététiques: 45 g
• Sucres Totaux: 76 g
• Protéines: 36 g