Tomato and Nectarine Ceviche

Servings: 6

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.