Scallop Ceviche with Cilantro Vinaigrette

Ingredients

• 1 pound dry scallops, blanched
• 2 tablespoons shallot, minced
• 3 tablespoons jalapenos, minced
• 2 tablespoons fresh lime juice
• 1 cup fresh orange juice
• 1 tablespoon Fustini’s Grapefruit balsamic
• 3 tablespoons Fustini’s Persian Lime olive oil
• Kosher Salt

Cilantro Vinaigrette

• ¼ cup Fustini’s Persian Lime olive oil
• ¼ cup Fustini’s Iron Fish Honey vinegar
• ¼ cup cilantro, minced
• Kosher salt as needed