STUFFED AVOCADO, WITH HERBED SCALLOP CEVICHE

Stuffed Avocado, With Herbed Scallop Ceviche image

Provided by Florence Fabricant

Time 20m

Yield 6 servings

Number Of Ingredients 11

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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

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.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams