Stuffed Avocado, With Herbed Scallop Ceviche

Name: Stuffed Avocado, With Herbed Scallop Ceviche
Total time: 20 min
Yield: 6 servings
Cuisine: latin american
Ingredients: 1 pound small scallops; Juice of 3 limes; 4 tablespoons finely chopped scallions; 4 tablespoons chopped fresh coriander leaves; 4 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh Italian parsley; 1/2 fresh jalapeno pepper, seeded and finely minced (or to taste); Salt and freshly ground black pepper to taste; 3 ripe Haas avocados; Lettuce leaves

By Florence Fabricant

Total Time: 20 minutes
Rating: 4(5)
Comments: Read comments

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Ingredients

Yield:6 servings

1pound small scallops
Juice of 3 limes
4tablespoons finely chopped scallions
4tablespoons chopped fresh coriander leaves
4tablespoons chopped fresh mint
2tablespoons chopped fresh basil
2tablespoons chopped fresh Italian parsley
½fresh jalapeno pepper, seeded and finely minced (or to taste)
Salt and freshly ground black pepper to taste
3ripe Haas avocados
Lettuce leaves

Ingredient Substitution Guide

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Preparation

Step 1
Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
Step 2
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.
Step 3
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.