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Ceviche Dressing
Recipe courtesy Zocalo, Philadelphia, PA
Show:  The Best Of
Episode:  Mexican
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

Whisk together everything but oil. In a thin stream, whisk in oil to form an emulsion.

Will keep refrigerated up to 4 days

Other Recipes from this Episode
Scallop Ceviche

Recipe Summary
Prep Time: 20 minutes

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