Vegetable Ceviche

• tdamame, shelled 1 cup (Can use lima beans as well)
• time Zest, 1 teaspoon finely grated
• time Juice, 1/3 cup
• tlive Oil, Extra Virgin, 1/4 cup
• tcallion, thinly sliced
• talapeno, thinly sliced cored and seeded
• tea Salt
• torn, fresh kernals, 1 1/2 cups (2 ears)
• tectarines, (2) thinly sliced
• tvocado, cut into half inch cubes
• trange Bell Pepper, finely julienned
• ted Bell Pepper, finely julienned
• teirloom cherry tomatoes, 1 pint - different colors
• tilantro, 1/2 cup coarsely chopped

1. 1.tn a small saucepan of salted boiling water, cook the edamame for 8-10 minutes, until soft. Drain the beans and rinse under cold water
2. 2.tn a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeno, and shallot, season with salt to taste.
3. 3.tently fold in the edamame, corn, nectarine, avocado, orange and red pepper, and tomatoes.
4. 4.tefrigerate the "ceviche" for at least 2 hours. Fold in cilantro just before serving.

beans, lime juice, olive oil, scallion, salt, fresh kernals, nectarines, avocado, orange bell pepper, red bell pepper, tomatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/vegetable-ceviche-52471181 (may not work)