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Summer Harvest Ceviche

Prep Time 20 minutes
Cook Time 1 hour
Servings 8 servings
Author Craving Something Healthy

Ingredients

  • 1 1/2 cups frozen corn - thawed
  • 1 cup frozen edemame - thawed
  • 2 nectarines cut into thin wedges
  • 1 large red pepper seeded and cut into thin strips
  • 1 ripe avocado pitted and cut into 1/2 inch cubes
  • 1 cup cherry or grape tomatoes sliced in half
  • 1 small shallot thinly sliced
  • 1 scallion thinly sliced
  • 1 jalapeño pepper seeded and thinly sliced
  • 1/4 cup loosely packed cilantro chopped (save for garnish)

Dressing

  • juice of 1 lime
  • juice of 1/2 orange
  • 2 tablespoons olive oil
  • salt and pepper

Instructions

  • Whisk together ingredients for dressing in a small bowl or measuring cup and set aside.
  • In a large bowl, combine nectarines and all vegetables. Toss well to combine. Pour dressing over salad and refrigerate for at least an hour to allow flavors to blend.
  • Add cilantro before serving, adjust seasonings as necessary.

Notes

Recipe adapted from Food & Wine