Ceviche Dressing

10 ingredients
3 steps

Ingredients

  • 1/2 cup grated lemon zest
  • 1/2 cup grated lime zest
  • 8 ounces lemon juice
  • 12 ounces orange juice
  • 1 bunch scallion (white and half of the green), minced
  • 3 tablespoons sugar
  • 1 tablespoon shellfish glace
  • 8 ounces red bell pepper, cut into confetti
  • 2 red or orange Scotch bonnet chiles, slivered
  • 1 pint light olive oil

Directions

  1. 1
    Whisk together everything but oil.
  2. 2
    In a thin stream, whisk in oil to form an emulsion.
  3. 3
    Will keep refrigerated up to 4 days

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