Shrimp and Scallop Ceviche Stuffed Avocado

Name: Shrimp and Scallop Ceviche Stuffed Avocado
Yield: 1 serving
Ingredients: ½ pound large shrimp; ½ pound sea scallops; ½ jalapeno or serrano chile; 1 shallot; 4 limes; kosher salt; ¼ cup cilantro; ¼ cup pomegranate seeds; 4 Avocados from Mexico

User Reviews

4.3

9 reviews

Good

Course
Salad, Appetizer
Cuisine
Vegetarian

Shrimp and Scallop Ceviche Stuffed Avocado

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

½ pound large shrimp shelled, cleaned and tails removed
½ pound sea scallops
½ jalapeno or serrano chile diced, plus 8 thin slices
1 shallot diced or thinly sliced
4 limes juiced
kosher salt
¼ cup cilantro chopped plus extra leaves for garnish
¼ cup pomegranate seeds
4 Avocados from Mexico halved and pits removed

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Instructions

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.