Scallop Ceviche with Cilantro Vinaigrette
Scallop Ceviche with Cilantro Vinaigrette
Submitted by Chef Mike Kenat, Guest Chef
Seafood
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
Directions
- Slice scallops to desired consistency. In a large mixing bowl, combine all ingredients and mix thoroughly. Allow mixture to marinate for 30 minutes. Adjust seasoning if needed with kosher salt. Serve immediately.
- Mix all ingredients thoroughly and season with kosher salt. Reserve mixture cold.
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