Stuffed Avocado With Herbed Scallop Ceviche Recipes

SHRIMP AND SCALLOP CEVICHE STUFFED AVOCADO

Steps:

• Chop shrimp and scallops into large, diced pieces and add to a large bowl Add jalapeno, shallots and lime juice and stir well to coat. Season with kosher salt and cover and refrigerate for 1 hour for flavors to meld.
• Add cilantro and pomegranate seeds and mix. Prepare avocado halves and divide ceviche evenly among them. Garnish with cilantro leaves and sliced jalapeno or serrano peppers.

SCALLOP CEVICHE

Steps:

• Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

STUFFED AVOCADO CAULIFLOWER CEVICHE

Steps:

• In a pot over high heat, boil water. Add cauliflower florets and cook for 5 minutes.
• Drain florets in a colander. Add florets to a bowl of iced water to stop the cooking process. Drain again.
• Chop florets into smaller pieces and all the vegetables.
• Add all to a bowl and mix well. Add lime juice and salt and pepper to taste. Mix all together well. Marinate for 25 minutes in the refrigerator.
• Cut avocados in half, remove pits and skin.
• Top avocado halves with cauliflower ceviche and salsa verde (if using). Enjoy!

STUFFED AVOCADO, WITH HERBED SCALLOP CEVICHE

Steps:

• Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
• Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper. Season to taste with salt and pepper.
• Cut each avocado in half and remove the pits. Brush the flesh with the remaining lime juice. Fill the cavity of each avocado with some of the ceviche. Place a filled avocado half on lettuce leaves and serve.

SCALLOP CEVICHE

Steps:

• Combine all ingredients in 8-inch square baking dish.
• Cover with plastic wrap and refrigerate at least 8 hours.
• Just before serving, remove zest and transfer to serving dish.
• Serve chilled.

BAY SCALLOP AND GRAPEFRUIT CEVICHE WITH AVOCADO AND RADISH

Steps:

• For the marinade:
• Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
• For assembly:
• In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve.

SCALLOP CEVICHE

Steps:

• Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.