Best Nobu Ceviche Dressing Recipes

Ceviche Dressing image

Provided by Food Network

Time 20m

Number Of Ingredients 10

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

Steps:

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

Nobu's Asian Matsuhisa Salad Dressing image

Provided by sofie-a-toast

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

Steps:

Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce and mix well.

Bay Scallop and Tomato Ceviche with Key Lime image

Provided by Martha Stewart

Categories Appetizers

Yield Makes 10 small cups

Number Of Ingredients 6

20 fresh bay scallops, cleaned
5 small heirloom tomatoes, cut into 1/2-inch pieces
1/4 red onion, thinly sliced crosswise
2 teaspoons finely chopped cilantro leaves
3 tablespoons Nobu Ceviche Dressing
Micro cilantro, for garnish

Steps:

In a large nonreactive bowl, mix together scallops, tomato, red onion, and cilantro leaves; add dressing and toss to combine. Let stand 1 to 2 minutes. Serve in small cups garnished with micro cilantro.