Veggie "Ceviche"

Source: CUESA's Food Shed

Recipe Type: | Seasons: ,

Makes about 3 quarts


Zest and juice from 1 lime
¼ cup olive oil
1 shallot
1 jalapeño or serrano chile
Salt, to taste
1 cup cooked white butter beans or edamame, drained
3 plums
1 bell pepper
1 pint cherry tomatoes
1 bunch cilantro


Chop shallot into small dice. Stem, deseed, and dice the chile. Depending on the chile’s heat level, you may wish to reserve seeds to add to the dressing. Whisk together lime zest, juice, and olive oil, adding in chopped chile and shallot. Add salt to taste.

Dice plums and bell pepper, and halve cherry tomatoes. Gently fold prepped vegetables together with the beans and add the dressing. Adjust to taste. Refrigerate for at least two hours. 

Chop cilantro and fold in immediately before serving.

Farmers Market Ingredients