Ceviche is a dish from Peru, typically made with fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers. Instead of using fish, I decided to make a ceviche with the summer vegetables found I in the market.
The idea is to “cook” the vegetables in a bright fresh lime juice dressing just like you would prepare the fish. The result is a delicious marinated medley of summer vegetables. Since the dish has not been heated all the vitamins, minerals and enzymes are available for your cells.
I used organic corn, cherry tomatoes and nectarines which were in the farmers market. I also added in some peas, avocado and yellow peppers from the supermarket.
Gluten Free, Dairy Free, Vegan
1 tsp finely grated lime zest
1/3 cup fresh lime juice
¼ cup extra-virgin olive oil
1 jalapeno pepper, seeded and thinly sliced
1 small shallot, thinly sliced
¼-½ tsp Celtic sea salt
1 cup fresh or frozen baby peas
1 ½ cups fresh corn kernels (about 2 ears)
2 medium nectarines, sliced into thin wedges, (skin left on if organic)
1 Hass avocado, cut into ½” pieces
1 yellow or orange pepper, seeded and finely julienned
1 pint cherry tomatoes, halved
½ cup coarsely chopped cilantro
- In a medium bowl, mix the lime zest and juice with the olive oil, jalapeno and shallot; season with salt.
- Bring a pot water to boil. Add the peas, blanch for 3 minutes if fresh, 30 seconds if frozen. Drain and rinse under cold water.
- Add the corn, nectarines, avocado, pepper and tomatoes to the bowl with the dressing. Add in the peas. Mix gently to coat with the dressing. Refrigerate for at least 2 hours or up to 8 hours.
- Fold in the cilantro just before serving. Served chilled.