Summer Vegetable Ceviche

I substituted edamame for the lima beans......yum!

Yield: 8 servings
Community Recipe from


  • 1 cup(s) fresh lima beans or edamame
  • 1 teaspoon(s) lemon zest finely grated
  • 1/3 cup(s) fresh lime juice
  • 1/4 cup(s) extra virgin olive oil
  • 1 scallion thinly sliced
  • 1 jalapeno seeded and thinly sliced
  • 1 small shallot thiinly sliced
  • sea salt
  • 1 1/2 cup(s) fresh corn kernals - 2 ears
  • 2 nectarenes cut into thin wedges
  • 1 Haas avacago cut into 1/2 inch cubes
  • 1 large orange bell pepper finely julienned
  • 1 pint(s) cherry tomatoes halved
  • 1/2 cup(s) cilantro coarsely chopped


  1. In small saucepan of salted boiling water cook lima beans until tender about 10 min. Drain the beans and rinse under cold water.
  2. In large bowl, whisk the lime zest and juice with oil, scallion, jalapeno and shallot; seeason with salt. Gently fold in beans, corn , nectarenes, avocado, orange pepper, and tomatoes. Refrigerate for at least 2 hours. Fold in cilantro just before serving and serve chilled.

  3. This salad can be refrigerated for up to 8 hours.
September 2013

This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Vegetable Ceviche Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy