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Summer Veg Ceviche

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Side Dish
Cuisine: Peruvian
Keyword: Fish, healthy, Tasty
Servings: 8 people
Author: Pauline


  • Small sauce pan
  • Drainer
  • Large Bowl
  • Fridge


  • 1 oz Fresh baby lima beans
  • 1 tsp grated lime zest
  • 1/3 fl oz fresh lime juice
  • 1/4 fl oz olive oil extra virgin
  • 1 scallion
  • 1 jalapeno
  • 1 small shallot
  • sea salt
  • 1 1/2 fl oz fresh corn kernels
  • 2 nectarines
  • 1 hass avocado
  • 1 large orange bell pepper
  • 1 pint heirloom cherry tomatoes
  • 1/2 oz chopped cilantro


  • In a small pan of salty boiling water, cook some lima beans until they are tender. Do this for about 10 minutes. When you are done, drain the beans in cold water and rinse them.
  • 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.