TOMATO & NECTARINE CEVICHE

For more recipes visit recipes.ilfustino.com

Author: Leslie (The Accidental Chef) Thomas
A wonderful light side dish for summertime.

Ingredients

  • 2 large nectarines – thinly sliced or one-inch cubes
  • 1/2 cup, fresh lime juice
  • 1 cup, raw peas (fresh/frozen)
  • 1 cup, raw corn kernels (fresh/frozen)
  • 1 large orange or red bell pepper – finely julienned
  • 1 pint, orange or red cherry tomatoes – halved
  • 2 teaspoons, lime zest – finely grated
  • 1 large avocado – cubed small
  • 1/2 cup, cilantro – coarsely chopped
  • 1 green onion, white & green parts – chopped
  • 1 tablespoon, il Fustino Jalapeno Oil
  • 2 tablespoons, il Fustino Garlic Olive Oil
  • 1 tablespoon, il Fustino Ancho Vinegar
  • Sea salt to taste

Directions

Marinate nectarines in lime juice in frig for 90 minutes, stirring mix occasionally.

Mix all ingredients, including nectarines & juice, gently but well in large bowl. Salt to taste.

Serve in bowl or martini glass.

Posted by:il Fustino

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