In a large sized bowl, mix together some lime zest and juice with scallion, jalapeno, shallot and olive oil and season the rest of the dressing with some salt. Carefully fold in the rinsed lima beans, nectarines, avocado, corn, orange pepper and tomatoes. Put the ceviche in the fridge for about 2 hours. To finish off, fold in the cilantro right before you serve your ceviche.