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Summer Fruit & Vegetable Ceviche

Just one of a million reasons to keep hanging onto summer.


Imagine my surprise when I logged on here and realized I hadn’t posted since July 2. I hope you all had as fun a summer as I did.

Although I wasn’t writing much, I was eating plenty. I traveled to places that really inspired me with their simple, beautiful, real food. And I had more than my fair share of pasta, clams, berries, tuna, gelato, eggplant, and spicy mustard. I have lots of stories, ideas, and new recipes to share in the upcoming weeks.

And although we are in the midst of week-2 of school (As an aside, but I have a question: Does anyone know why most schools start in mid August these days? Does anybody like this? I mean, don’t we live in a democracy?), I’m trying to hang onto summer for a few more weeks. The full-on sit-down family dinner and weekly meal planning can wait. I’m still winging it while I can — i.e. dinner might be something inspired by a bike ride to the farmer’s market or friends dropping by with a homemade peach crisp. Or dinner might be ceviche.

Maybe because it is something usually eaten on vacation with a beer in the other hand, I don’t feel like I can get away with ceviche as a meal on a typical weeknight. But when it’s 95 degrees at 6 p.m. and the stove is off limits, there’s nothing I’d rather call dinner. If you need a good (easy) ceviche recipe, my favorite is this. If you’re interested in trying something new, this Summer Fruit & Vegetable Ceviche is a really tasty option. I had this at a friend’s house for dinner and have made it several times since then. I love it because it uses some of my favorite summer things: fresh corn, nectarines, and fancy little tomatoes. This makes a lovely (literally, it’s so beautiful) appetizer (with chips), side dish on taco night, or light vegetarian supper (serve with warm tortillas). Having a beer with this is optional, but eating it outside is not.

vegetable cevicheSummer Fruit & Vegetable Ceviche
1 cup frozen baby lima jeans (I used frozen edamame because I couldn’t find lima beans)
1/2 cup fresh lime juice (about 3 limes’ worth)
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 cup fresh corn kernels (from 2 ears)
2 nectarines, cut into thin wedges
1 large avocado, cut into 1/2″ cubes
1 orange bell pepper, cut into 1″ slices (or red bell pepper)

1 pint heirloom cherry tomatoes, halved
1/2 cup coursely chopped cilantro leaves

Steam the lima beans for 10 mins. (or boil edamame for 5 mins.), rinse under cold water. In large bowl, whisk lime juice with olive oil, scallion, jalapeño, and shallot; season dressing with salt. Gently fold in lima beans (or edamame), corn, nectarines, avocado, bell pepper, and tomatoes. Refrigerate for at least 2 hours and up to 8 hours. Stir in cilantro before serving. Taste and add salt if needed. Serve chilled. 

I'm cooking up some NEW classes this fall! Join me Sept. 22 & Sept. 30 for Easy Weeknight Meals. We will make delicious, healthy, family-friendly meals you can whip up on those nights when you just. can't. take. it. any. more. Time: 10:30 a.m. – 12:30 p.m. Cost: $160 per person To SIGN UP: email moc.suoiciledefillaernull@niveb and indicate which date you'd like to attend.


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What People Say
“Bevin is great and teaches you how to simplify weeknight meals that are delicious and beautiful! She incorporates vegetables into meals that are kid friendly as well.”

Jenn, football mom
Denver, Colorado