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!
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
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
PHOTOS BY JENNIFER CHONG