Summer Vegetable “Ceviche”

Another long weekend is upon us and it’s sure to be a great time to BBQ and entertain in the great outdoors.  But by this time in the summer in Calgary, you’ve probably eaten your fair share of beef on a bun, burgers, corn dogs, and all sorts of other not-quite-so-healthy-or-appetizing meals.  Some of you may be looking for ways to break the Stampede-induced fried food cycle, get back on the farm-fresh wagon, or just try a new side to go with your perfectly grilled steak.  Well, we have a vibrant and zippy ceviche-esque salad marinated in lime juice dressing that is a beautiful accompaniment to whatever your little grilling hearts desires; a surprisingly tasty potluck side, or even a no-meat Monday dish.  Any way you slice it, it’s going to be yummy.

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Market-Sourced Ingredients

1 cup freshly shucked garden peas from Innisfail Growers Co-op

1 jalapeño, seeded and thinly sliced from Souto Farms

1 small red onion, thinly sliced from Souto Farms

1 1/2 cups fresh corn kernels (from 2 ears) from Souto Farms

2 B.C. nectarines, cut into thin wedges from Souto Farms

1 Hass avocado, cut into 1/2-inch cubes from Cherry Pit

1 scallion, thinly sliced from Cherry Pit

2 fresh limes from Cherry Pit

1 large purple bell pepper, finely julienned from Gull Valley Greenhouses

1 pint cherry and sun kissed yellow tomatoes, halved from Gull Valley Greenhouses

1/2 cup coarsely chopped parsley from Terra Farms

1/4 cup extra-virgin olive oil

Sea salt

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The real beauty of this recipe is that if you can slice and dice and squeeze a lime, you can nail this great salad.

In a large bowl, whisk the zest  of one lime and the juice of two limes with the olive oil, jalapeño and diced red onion; season the dressing with salt to taste. *If you’re not a huge fan of spice, just add 5 or 6 jalapeño slices.  If, however, you like it hot, use the whole jalapeño.

Now comes for the veggie prep…. shuck your peas, slice the corn off the cob, cut the nectarines into thin wedges, and slice up the avocado, pepper, tomatoes, and cucumbers.

Gently fold all the vegetables together with the spicy lime dressing.

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Refrigerate the “ceviche” for at least 2 hours.

Fold in the parsley and scallion just before serving and serve the salad chilled.  We chose to enjoy a lovely Silver Sage Beef grilled flat iron steak.  This salad, though, is a perfect pairing to sautéed fish, seared scallops, or grilled chicken.  Heck, you could even swing by Blu Seafood for some of their incredibly sweet prawns and toss them right into the salad for a real ceviche. This can really be paired with just about anything or be enjoyed on its own and is sure to impress.

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The salad can be refrigerated for up to 8 hours.

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