Avocados Stuffed with Scallop Ceviche
Avocados Stuffed with Scallop Ceviche
Open in full-screen mode

Avocados Stuffed with Scallop Ceviche

Preparation
30 MIN
Chilling
30 MIN
Servings
4
Share

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.

Comment

  1. Fresh and delicious

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum