Ceviche typically means raw seafood pickled or marinated in lime or lemon juice with olive oil and hot peppers. Here, we’re marinating veggies and stealing the word because we like the concept, the way it sounds!
Make sure your corn is organic, or make sure your favorite farmer has not used genetically-modified (GM) seed. GM food is being linked, more and more, to illnesses, allergies and digestive disorders. Nor do you want the pesticides used on GM crops, glyphosates. Why not make sure all your ingredients are organic?
Speaking of GMOs, if you want to borrow a copy of the film, Genetic Roulette, by Jeffrey Smith (Institute for Responsible Technology) called just ask me. I’m happy to lend you one of our copies.
|2 C corn kernels (fresh or frozen)||1 Tbsp fresh mint, any kind, minced|
|2 C cooked butter bean or navy beans||¼ C packed flat parsley, minced fine|
|(Eden canned is a great option), room temp||¼ C extra virgin olive oil, or|
|½ C lime juice||¼ C smoked olive oil|
|2 C diced English or pickling cukes||1 C minced red onion|
2 cloves garlic, minced or pressed
|1 tsp black pepper or grains of paradise|
|¼ C packed cilantro, minced fine||1 tsp good salt|
|1 jalapeño, stemmed, chopped, de-seeded|
If using fresh corn, husk. Using a serrated knife, cut kernels off cob (I find this easier to do if I stand up the ear, pointy end upward). Place corn and drained beans in a large mixing bowl. Halve the English cuke lengthwise, then halve again, lengthwise, and slice – this yields a nice dice. Add all ingredients to the bowl and mix well. Taste, adjust seasoning. Cover and refrigerate for about 45 minutes, until nice and cold.
Serve as is or spoon into bowls or glasses and serve with tortilla chips (organic, of course!)
We served this dish at the Stone Soup dinner in September, and it was a hit. People loved the freshness, the brightness of the flavors. If you have a yen and can’t find fresh corn, frozen organic corn works too.