Vegetable Ceviche.

Lately I've been finding myself wishing away summer. Wishing away the heat. Longing for crisp cool fall days, pumpkin spiced lattes, chunky sweaters, and boots. I am sure there are many of you out there who are hating me for saying this - I get it. Summer should be enjoyed, especially here in Chicago when the weather can get so harsh that it's difficult to leave your apartment. 

That being said, I will miss the fresh seasonal produce. I will miss my Saturday morning walks through Green City Market. I will miss going into the garden and picking fresh herbs. Heading to your local Whole Foods just isn't quite the same. 

So with this in mind, I collected up some of my favorite produce and made this delicious ceviche. Now, if you are familiar with ceviche, I am sure you are curious - where is the fish? Okay, so you figured out my secret - this isn't a ceviche in the truest sense. But just go with it. Whip it up. Enjoy it. Devour it. 


| Vegetable Ceviche |


1 cup fresh baby lima beans (from about 1 1/2 pound 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


  1. 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.
  2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt.
  3. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. 
  4. Refrigerate the "ceviche" for at least 2 hours.
  5. Fold in the cilantro just before serving and serve the "ceviche" chilled.