6 ounces (1–¼ cups) blanched green beans, cut in ½-inch pieces
3 ounces (½ cup) blanched and finely diced asparagus
4 ounces (1 cup) chopped and sautéed shallots
3 ounces (½ cup) finely minced yellow bell pepper
1 tablespoon chopped roasted garlic
1 tablespoon minced jalapeño pepper
2 teaspoons chopped cilantro
Husk corn. May reserve for garnish if desired.
Cut kernels from 3 ears corn and place in a large bowl.
Slice the remaining 3 ears into ½-inch rounds.
Blanch in salted water and set aside.
Combine lime juice, olive oil, salt and pepper in a small bowl
In large bowl with corn kernels, add potatoes, tomatoes, green beans, asparagus, shallots, bell pepper, garlic and jalapeño. Stir in Lime Vinaigrette. Let stand for at least 1 hour to marry the flavors. Stir in cilantro before serving
Garnish each portion with reserved corn rounds and a cilantro.
Number of servings (yield): 12 portions (6 to 7 cups ceviche)