Vegetable And Stone Fruit Ceviche – GFCFSF

August 02, 2013

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Vegetable And Stone Fruit Ceviche - GFCFSF

2 cloves garlic, minced
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 Serrano or jalapeno, seeded and thinly sliced
1 shallot, minced
salt and pepper, to taste
1 1/2 cups fresh corn kernels (from 2 ears)
2 medium or 4 small stone fruits - (plums, peaches or nectarines) cut into thin wedges
1/2 sweet (yellow/red/orange) bell pepper, sliced thin
1 pint cherry tomatoes, halved
1/2 cup coarsely chopped cilantro
1 Haas avocado, cut into 1/2-inch cubes

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, serrano/jalapeno, garlic and shallot; season the dressing with salt and pepper. Add the corn, stone fruit, sweet pepper, cilantro and tomatoes and mix well. Carefully mix in the avocado. Refrigerate for at least 2 hours.

Vegetable And Stone Fruit Ceviche
Vegetable And Stone Fruit Ceviche