SUMMER GARDEN CEVICHE
RECIPE TYPE
Vegetarian, Vegan
SERVES
8
Prep Time: 20 min
Stand Time: 1 hr
Ingredients
2 cups diced zucchini and/or yellow summer squash
2 cups cherry tomatoes on the vine, quartered
1 large nectarine, pitted and diced
1/3 cup diced red or sweet onion
1/4 cup each chopped fresh Longo’s Organic Mint and Cilantro
1 large jalapeño, seeded and diced
1/4 cup fresh lime juice (from about 2 limes)
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
3/4 tsp salt
Longo’s Cantina Style Tortilla Chips (optional)
Directions
Toss zucchini with tomatoes, nectarine, onion, mint, cilantro, jalapeño, lime juice, oil and salt. Let stand for at least 1 hour at room temperature. Taste and adjust seasonings as needed before serving (Make-ahead: Ceviche can be prepared in advance, covered and refrigerated for up to 3 days.)
Transfer ceviche to a serving bowl or scoop into individual cups. Serve with tortilla chips for scooping, if using.
Tip: For added protein, stir in 1 cup of cooked, cooled shelled Longo’s Edamame or summer fresh green peas.
