CEVICHE DRESSING

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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.

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