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| 1 | large | orange | |
| 1/4 | medium | grapefruit | |
| 1/2 | medium | lime | |
| 1/2 | medium | lemon | |
| 1/2 | cup | olive oil, extra-virgin | |
| 2 | tablespoons | champagne | |
| 3 | tablespoons | soy sauce | |
| 1/2 | teaspoon | hot chili sauce | |
| 20 | each | pink peppercorns | |
| 1 | teaspoon | ginger | fresh, finely chopped |
| 5 | tablespoons | cilantro leaves | fresh |
| 1 | teaspoon | salt |
Peel orange, grapefruit, lime and lemon.
Cut each into segments over a large stainless steel bowl to catch excess juices.
Carefully dice segments, cutting not crushing them.
Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend.
Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine.
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