Stuffed Avocado, With Herbed Scallop Ceviche Recipe

Name: Stuffed Avocado, With Herbed Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
2
Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper.
3
Season to taste with salt and pepper.
4
Cut each avocado in half and remove the pits.
5
Brush the flesh with the remaining lime juice.
6
Fill the cavity of each avocado with some of the ceviche.
7
Place a filled avocado half on lettuce leaves and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound small scallops, Juice of 3 limes, 4 tablespoons finely chopped scallions, 4 tablespoons chopped fresh coriander leaves, and more.

Yes, Stuffed Avocado, With Herbed Scallop Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stuffed Avocado, With Herbed Scallop Ceviche

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