Recipe courtesy of Zocalo

Ceviche Dressing

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  • Total: 20 min
  • Prep: 20 min
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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


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