Avocados Stuffed with Scallop Ceviche
Preparation
30 MIN
Chilling
30 MIN
Servings
4

Avocados Stuffed with Scallop Ceviche

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

  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.