Best Stuffed Avocado With Herbed Scallop Ceviche Recipes

SHRIMP AND SCALLOP CEVICHE STUFFED AVOCADO

Shrimp and Scallop Ceviche Stuffed Avocado image

Provided by Heidi

Number Of Ingredients 9

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)

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.

SCALLOPS & SHRIMPS CEVICHE WITH AVOCADO SAUCE

Scallops & Shrimps Ceviche With Avocado Sauce image

A very easy and delicious spin on the classic ceviche. For more recipes and refreshing ideas visit our: FB page: https://www.facebook.com/tastebyte/ IG page: http://instagram.com/tastebyte

Provided by Aris I.

Categories Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

8 -10 large scallops (quartered)
8 -10 large shrimp (cut ~ same size as scallops)
4 garlic cloves, finely minced
kosher salt
black pepper
1/4 cup fresh cilantro, chopped
1 fresh jalapeno pepper, seeded and finely chopped
3/4 cup fresh lime juice, freshly squeezed (4-6 limes)
1/2 red onion, very thinly sliced salted, and rinsed
1 cup cherry tomatoes, cut in half
2 tablespoons olive oil
2/3 cup avocado
1/3 cup cilantro
1/3 cup water
1 teaspoon coriander

Steps:

Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.

Nutrition Facts : Calories 317, Fat 21.7, SaturatedFat 3.1, Cholesterol 44.6, Sodium 386.1, Carbohydrate 22.1, Fiber 5.5, Sugar 5.4, Protein 13.4

STUFFED AVOCADO, WITH HERBED SCALLOP CEVICHE

Stuffed Avocado, With Herbed Scallop Ceviche image

Provided by Florence Fabricant

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

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