Summer Fruit & Vegetable Ceviche

Ingredients
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 peaches, cut into thin wedges
1 large avocado, cut into ½-inch cubes
1 orange bell pepper, cut into 1-inch slices (or red bell pepper)
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro leaves

Steam the lima beans for 10 mins. (or boil edamame for 5 mins.), rinse under cold water. In a large bowl, whisk lime juice with olive oil, scallion, jalapeño, and shallot; season dressing with salt. Gently fold in lima beans (or edamame), corn, peaches, 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. 

Contributor: Bevin Wallace, Denver Cherry Creek Rotary Club