Name: Summer Vegetable & Fruit “Ceviche”
Prep time: 30 min
Total time: 30 min
Yield: 8-10 Servings
Ingredients: For the Salad; 3 green onions, roots and tough green tops removed, thinly sliced on a diagonal; 1 small jalapeños pepper seeded and thinly sliced; 1 shallot, peeled and thinly sliced; 1 cup frozen edamame, thawed; 1 zucchini or yellow squash, cut into ¼-inch dice; 2.5 cups corn kernels, from 3 ears of corn; 3 nectarines or plums, washed well, pitted, but not peeled, cut into thin wedges; 1 pint multi-colored cherry tomatoes, halved; 2 avocados, peeled and pitted; ¼ cup chopped fresh cilantro; 2 tablespoons fresh mint, julienned; Salt and white pepper to taste; 2 limes, zested; ⅓ cup fresh lime juice; ⅓ cup extra-virgin olive oil; Add the petals of some of your favorite edible flowers

Mains

Summer Vegetable & Fruit “Ceviche”

Author: Mary DiSomma

This raw vegetable salad is a delicious meat-free take on the classic seafood ceviche. The traditional fresh fish or shrimp are replaced with raw vegetables and fruit, tossed in lime juice and olive oil and “marinated” for an hour before serving. The colors in this dish are amazing. It’s one of those recipes that is visually stunning as well as delicious. Traditional Ceviche—made with raw fish or shrimp that is cured with citrus juices—is thought to have originated in Peru, where it is considered a national dish. Although this salad is a beauty all by itself, if you’re lucky enough to have a few edible flowers, use them as a final touch for a true taste of summer. This delicious dish makes for a wonderful appetizer for many of my other recipes such as Bud’s Cracklin’ Pork Shoulder or Grilled Skirt Steak with Chimichurri Sauce.