Scallop Ceviche With Citrus Juices, Chiles & Hergs;Soy Ginger Vinaigrette

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   The Ceviche:

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   8 Diver scallops, cut into a 1/4 inch dice

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   1 Small red onion, small dice

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   2 Tomatoes, peeled, seeded and cut into small dice

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   1/4 Jalapeno, minced

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   2 tablespoons Mint, chiffonade

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   2 tablespoons Basil, chiffonade

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   1/4 cup Extra virgin olive oil

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   2 tablespoons Lime juice

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    2 tablespoons Lemon juice

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    Fine sea salt to taste

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    Freshly ground white pepper to taste

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    Espelette pepper to taste

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    The Soy Ginger Vinaigrette:

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    Approximately 1/2 Cup

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    1-tablespoon Finely diced ginger

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    2 tablespoons Finely diced shallot

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    1-tablespoon Oyster sauce

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    2 tablespoons Sherry vinegar

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    4 tablespoons Canola oil

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    1-tablespoon Soy sauce

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    1/2 teaspoon Fresh limejuice

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    Small pinch cayenne

* Per serving · 4 servings · Values may vary.

No additional tips available.