i’ve been a bit lazy lately to cook lunch plus it gets warm in my apartment these days and the thought of turning on the stove or oven, make me want to melt. i saw this vegetable ceviche in the latest food and wine magazine by the talented green kitchen stories i couldn’t wait to make it. i could make it ahead of time and eat it for lunch and if i could add some shrimp on top if i wanted some meat. i used edamame instead of lima beans but stayed pretty close to their recipe (except for my photo i forgot to add the cilantro! opps!). it’s a refreshing salad i’m probably going to be making a lot over the next few weeks. what’s your favorite quick lunch option?
SUMMER VEGETABLE CEVICHE print this recipe!
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INGREDIENTS
1 cup cooked edamame 1 teaspoon finely grated lime zest 1/3 cup lime juice 1/4 extra-virgin olive oil 1 jalapeno, finely chopped 1 small shallot 1 avocado cut into small cubes 1 nectarine cut into thin slices 1 small orange bell pepper 1 pint heirloom cheery tomatoes 1/2 cup coarsely chopped cilatro sea salt black pepper |
PREPARATION
1. in a large bowl whisk the lime zest and juice with the olive oil, jalapeno and shallots. season with salt and pepper.
2. gently fold in edamame, nectarines, avocado, bell pepper, tomatoes – refrigerate for at least 2 hours
3. fold in cilantro just before serving
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PHOTOS BY JENNIFER CHONG
