Avocados Stuffed with Scallop Ceviche
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 […]
Ingredients
- 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
- 1/2 cup (15 g) mix of cilantro, parsley and chives
- 3 tbsp (45 ml) olive oil
- 2 firm, ripe avocados, halved, pitted and peeled
- Cilantro leaves, to taste
Instructions
- 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.
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.