Veggie "Ceviche" | CUESA

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Veggie "Ceviche"

Source:

Adapted from a recipe from David Frenkiel and Luise Vindahl, originally published in Food and Wine

Makes about 3 quarts

INGREDIENTS

Zest and juice from 1 lime
¼ cup olive oil
1 shallot
1 jalapeño or serrano chile
Salt, to taste
1 cup cooked white butter beans or edamame, drained
3 plums
1 bell pepper
1 pint cherry tomatoes
1 bunch cilantro

PREPARATION

Chop shallot into small dice. Stem, deseed, and dice the chile. Depending on the chile’s heat level, you may wish to reserve seeds to add to the dressing. Whisk together lime zest, juice, and olive oil, adding in chopped chile and shallot. Add salt to taste.

Dice plums and bell pepper, and halve cherry tomatoes. Gently fold prepped vegetables together with the beans and add the dressing. Adjust to taste. Refrigerate for at least two hours. 

Chop cilantro and fold in immediately before serving.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »