Scallop Ceviche With Citrus Juices Chiles Hergs Soy Ginger Vinaigrette Recipe

Ingredients

The Ceviche:

8 Diver scallops, cut into a ¼ inch dice

1 Small red onion, small dice

2 Tomatoes, peeled, seeded and cut into small dice

¼ Jalapeno, minced

2 tablespoons Mint, chiffonade

2 tablespoons Basil, chiffonade

¼ cup Extra virgin olive oil

2 tablespoons Lime juice

2 tablespoons Lemon juice

Fine sea salt to taste

Freshly ground white pepper to taste

Espelette pepper to taste

The Soy Ginger Vinaigrette:

Approximately ½ Cup

1-tablespoon Finely diced ginger

2 tablespoons Finely diced shallot

1-tablespoon Oyster sauce

2 tablespoons Sherry vinegar

4 tablespoons Canola oil

1-tablespoon Soy sauce

½ teaspoon Fresh limejuice

Small pinch cayenne

Preparation

The Ceviche: 8 Diver scallops, cut into a ¼ inch dice 1 Small red onion, small dice 2 Tomatoes, peeled, seeded and cut into small dice ¼ Jalapeno, minced 2 tablespoons Mint, chiffonade 2 tablespoons Basil, chiffonade ¼ cup Extra virgin olive oil 2 tablespoons Lime juice 2 tablespoons Lemon juice Fine sea salt to taste Freshly ground white pepper to taste Espelette pepper to taste

The Soy Ginger Vinaigrette: Approximately ½ Cup 1-tablespoon Finely diced ginger 2 tablespoons Finely diced shallot 1-tablespoon Oyster sauce 2 tablespoons Sherry vinegar 4 tablespoons Canola oil 1-tablespoon Soy sauce ½ teaspoon Fresh limejuice Small pinch cayenne