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SHRIMP AND SCALLOP CEVICHE, GRILLED AVOCADO, PAPAYA GINGER VINAIGRETTE
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  • Preparation

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  • Cook Time

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  • Total Time

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Ingredients

  • 0.000

    Shrimp and Scallop Ceviche

  • 8.000 8
    U-15 Shrimp- peeled and devined, tail off, cut in 1/2, then quarter.
  • 8.000 8
    U-10 Scallops- cleaned and cut in 1/2, then quarter.
  • 4.000 4
    Limes-Juiced.
  • 1.000 1
    Roma Tomato, deseeded and diced.
  • 0.125 ⅛
    bunch Cilantro-cleaned and chopped.
  • 1.000 1
    Jalapeno Pepper-deseeded and minced.
  • 0.500 ½
    Red Onion-minced.
  • 2.000 2
    Red Radishes-small diced.
  • 2.000 2 oz.
    Extra Virgin Olive Oil
  • 0.000
    Tabasco, to taste.
  • 0.000
    Salt and Black Pepper, to taste.
  • 0.000

    Grilled Avocados

  • 4.000 4
    California Avocados, cut in 1/2, deseeded and peeled.
  • 2.000 2 Tbsp.
    Olive Oil
  • 0.000
    Salt and Pepper, to taste.
  • 0.000

    Papaya Ginger Vinaigrette

  • 1.000 1
    Papaya-peeled, deseeded and diced.
  • 2.000 2 tsp.
    fresh ginger-peeled and minced.
  • 1.000 1 oz.
    Rice Wine Vinegar
  • 0.500 ½
    Shallot-minced
  • 1.000 1 Tbsp.
    Dijon Mustard
  • 3.000 3 oz.
    Extra Virgin Olive Oil
  • 0.000
    Salt and Pepper, to taste

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Instructions

  1. Shrimp and Scallop Ceviche
  2. Start by soaking shrimp and scallops in raw limejuice for about ten minutes.
  3. Then add all other ingredients and season.
  4. Let the mixture marinate about 20 minutes before serving
  5. Grilled Avocados
  6. Place the avocados on a very hot grill.
  7. To achieve perfect grill marks, place the top of the avocado at 11 o'clock.
  8. After two minutes, lift the avocado with a spatula and place the tip at 2 o'clock.
  9. Cook for two more minutes.
  10. Papaya Ginger Vinaigrette
  11. In a blender, mix all ingredients except oil.
  12. Place 1/2 of an avocado on some greens in the center of the plate, and fill with ceviche.
  13. Garnish outside rim of plate with grilled avocados.
  14. Drizzle with papaya ginger vinaigrette and garnish.
  15. When well blended, slowly add olive oil.
  16. Adjust seasoning.
  17. Drizzle around the plate.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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