Recipes  

Avocados Stuffed with Scallop Ceviche

  • Preparation 30 MIN
    Chilling 30 MIN
  • Servings 4
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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

Ceviche

Herb Purée

To Serve

Preparation

Ceviche

  1. 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

  1. 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

  1. 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.