Heirloom tomatoes symbolize summer. But this year, like all the other summer produce in Northern California, the tomatoes are late. We’ve had none of our usual Sunday lunches composed of at least six varieties of tomatoes. But on our last trip to the farmers’ market we purchased one large Purple Cherokee tomato at an exorbitant price. I just couldn’t resist.
To make up for the lack of tomatoes, I substituted our other summer favorite, Brentwood corn, and tried this recipe from the San Jose Mercury News, “Corn Ceviche.” I thought you needed fish to have ceviche, but in spite of the misnomer, it looked like a good summer vegetable dish. It doesn’t get much easier or tastier.
Corn Ceviche with Heirloom Tomatoes
Adapted from Robert Sapirman, executive chef, Citrus
½ small red onion, minced
1 Thai bird chile, minced, including ribs and seeds
¼ cup cilantro leaves, chopped
1 Tbsp olive oil
Salt and pepper
Large heirloom tomato, sliced
Grate the zest of the lime then juice the lime. Mix the lime zest and juice with the grilled corn kernels, onion, chile, cilantro and oil. Salt and pepper to taste. Serve the corn over slices of the heirloom tomato.
We are currently resting our minds and bodies lounging by Lake Champlain in the Adirondacks with dear friends. Yesterday I spent the afternoon watching the leaves dance in the wind over the water. This is a much needed break before I return to civilization to visit family, then back to begin maintenance immunotherapy and wrap up my last weeks of work.