Summer Vegetable Ceviche Recipe

Name: Summer Vegetable Ceviche Recipe
Total time: 150 min
Yield: 8
Cuisine: South American

Recipe By Food & Wine

Learn how to make Summer Vegetable Ceviche

4.5

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2hr 30minstotal

2hr 30m.total

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Ingredients for Summer Vegetable Ceviche Recipe

0.13 cup Fresh baby lima beans or other shelling bean
0.13 teaspoon Finely grated lime zest
1/25 cup Fresh lime juice
0.03 cup Extra virgin olive oil
0.13 Scallion, thinly sliced
0.13 Jalapeno, seeded and thinly sliced
0.13 Small shallot, thinly sliced
As required Sea salt
0.19 cup Fresh Corn Kernels
1/4 Nectarines, cut into thin wedges
0.06 inch 1 hass avocado, cut into cubes
0.13 Large orange bell pepper, finely julienned
0.13 pint Heirloom Cherry Tomatoes, Halved

Nutrition
value

175

calories per serving

9 g Fat3 g Protein21 g Carbs5 g FiberOther

Current Totals

Fat
9g
Protein
3g
Carbs
21g
Fiber
5g

MacroNutrients

Carbs
21g
Protein
3g
Fiber
5g

Fats

Fat
9g

Vitamins & Minerals

Calcium
53mg
Iron
< 1mg
Vitamin A
72mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
36mcg
Vitamin B12
0mcg
Vitamin C
41mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
26mg
Manganese
< 1mg
Phosphorus
36mg
Selenium
2mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Food & Wine