- 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.
- 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.
- 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.