Scallop Ceviche with Cilantro Vinaigrette – Fustini's Oils & Vinegars
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fustinis.com.
Ingredients
- 1 pound dry scallops, blanched
- 2 tablespoons shallot, minced
- 3 tablespoons jalapenos, minced
- 2 tablespoons fresh lime juice
- 1 cup fresh orange juice
- 1 tablespoon Fustini’s Grapefruit balsamic
- 3 tablespoons Fustini’s Persian Lime olive oil
- Kosher Salt
- ¼ cup Fustini’s Persian Lime olive oil
- ¼ cup Fustini’s Iron Fish Honey vinegar
- ¼ cup cilantro, minced
- Kosher salt as needed
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