Summer Vegetable Ceviche w/Oliver’s Lime and Chipotle EVOO

(Serves 6)

1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup Oliver’s Lime and Chipotle extra-virgin olive oil
1 scallion, thinly sliced, plus 2 others thickly sliced
1 jalapeño, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt and ground pepper
1 ½ cup fresh fava beans (from about 1 ½ pounds in the pod)
1 ½ cups fresh white corn kernels (from 2 ears)
2 nectarines, cut into thin wedges
1 Hass avocado, cut into ½ -inch cubes
1 large orange bell pepper, finely julienned
1 pint grape tomatoes, halved
½ cup coarsely chopped cilantro


In a small saucepan of salted boiling water, cook the fava beans until tender, about 10 minutes. Drain the beans and rinse under cold water. Using your nail, rip a tiny piece from the top of the pod, then squeeze the pod and remove the bean. Set aside.


In a large bowl, whisk the lime zest and juice with the olive oil, thinly sliced scallion, jalapeño, shallot, and salt and pepper. Gently fold in the fava beans, corn, nectarines, avocado, scallion, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

Source: David Frenkiel