Avocados Stuffed with Scallop Ceviche

Name: Avocados Stuffed with Scallop Ceviche
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) large scallops, trimmed and diced; 1/4 cup (60 ml) lime juice; 1/4 cup (10 g) cilantro, finely chopped; 1/2 cup (15 g) mix of cilantro, parsley and chives; 3 tbsp (45 ml) olive oil; 2 firm, ripe avocados, halved, pitted and peeled; Cilantro leaves, to taste

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Preparation 30 MIN

Chilling 30 MIN
Servings 4

Citrusy and aromatic, cilantro stars in this easy seafood appetizer that makes an elegant entry point to a night of entertaining. The texture of the scallops, cured in lime juice like a ceviche, plays against the smooth flesh of the avocado. It’s worth finely chopping the herbs by hand and working them into the oil to create a rustic salsa verde, for equal parts freshness and finesse.

Ingredients
Preparation

Ingredients

Ceviche

3/4 lb (340 g) large scallops, trimmed and diced
1/4 cup (60 ml) lime juice
1/4 cup (10 g) cilantro, finely chopped

Herb Purée

1/2 cup (15 g) mix of cilantro, parsley and chives
3 tbsp (45 ml) olive oil

To Serve

2 firm, ripe avocados, halved, pitted and peeled
Cilantro leaves, to taste

Preparation

Ceviche

In a bowl, combine the scallops, lime juice and cilantro. Season with salt and pepper. Chill in the refrigerator for 30 minutes. Just before serving, drain the ceviche.

Herb Purée

On a work surface, finely chop the herbs. Season lightly with salt and add 1 tbsp (15 ml) of the olive oil. Chop until the oil is tinted green by the chlorophyll and the herbs are puréed. Place in a bowl. Add the remaining oil.

To Serve

Spread the herb purée over the bottom of a serving dish. Top with the avocado halves and fill them with the ceviche. Garnish with cilantro leaves. Serve immediately.

Avocados Stuffed with Scallop Ceviche

Ingredients

Ceviche

Herb Purée

To Serve

Preparation

Ceviche

Herb Purée

To Serve

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