Tomato and Nectarine Ceviche

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Author: Leslie (The Accidental Chef) Thomas

A wonderful light side dish for summertime.

Serves: 6

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

METHOD

  1. Marinate nectarines in lime juice in frig for 90 minutes, stirring mix occasionally.
  2. Mix all ingredients, including nectarines & juice, gently but well in large bowl. Salt to taste.
  3. Serve in bowl or martini glass.
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