Scallop Ceviche Stuffed Avocados

Name: Scallop Ceviche Stuffed Avocados
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 225 g sea scallops (fresh, diced); 1/2 cup lime juice (freshly squeezed); 1/4 cup lemon juice (freshly squeezed); 1 jalapeño (seeded and finely chopped); 1/4 cup red onion (finely chopped); 1/4 cup cilantro (chopped); 1 tomato (diced); 1/2 tsp salt (to taste); 1/4 tsp black pepper (freshly ground); 2 avocados (ripe, halved and pitted)

50 min 4 servings Medium

All Recipes

Delight in creamy avocados filled with tangy scallop ceviche for a refreshing appetizer.

Prep

20 min

Total

50 min

Servings

Difficulty

Medium

Scallop Ceviche Stuffed Avocados combine the creamy texture of ripe avocados with the fresh, zesty bite of scallop ceviche. This dish is a delightful way to showcase the natural sweetness of sea scallops paired with vibrant citrus and herbs. Ceviche is a popular dish across Latin America, where fresh seafood is cured in citrus juices. By stuffing avocados with scallop ceviche, we create a unique appetizer that is both visually appealing and rich in flavour. Perfect for summer gatherings or as a refreshing starter to a meal.

Ingredients

Servings

Ceviche

Avocados

Instructions

Prepare the scallops

Ensure scallops are fresh and dry. Dice them into small, uniform pieces for even marinating.

Pro tip: Freshness is crucial; use dry-packed scallops if possible.

Marinate the scallops

Marinate the scallops In a bowl, combine scallops with lime juice and lemon juice. Stir to coat well. Cover and refrigerate for 30 minutes. Check that the scallops have reached an internal temperature of 145°F / 63°C by inserting a food thermometer into the thickest part of a scallop.

Pro tip: The acid in the juice will 'cook' the scallops, turning them opaque.

Add vegetables and seasoning

After 30 minutes, add jalapeño, red onion, cilantro, tomato, salt, and pepper to the scallops. Stir to combine.

Pro tip: Taste and adjust seasoning as needed before filling the avocados.

Prepare the avocados

Cut avocados in half and remove the pits. Gently scoop out a small amount of flesh to enlarge the cavity.

Pro tip: Rub a little lime juice on the cut surfaces to prevent browning.

Assemble the dish

Fill each avocado half with the scallop ceviche mixture, mounding it slightly.

Pro tip: For a decorative touch, garnish with extra cilantro leaves.

Serve

Serve immediately on a chilled plate for the freshest taste.

Pro tip: Serve with tortilla chips or crusty bread on the side.

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Tips & Tricks

<ul><li>Ensure scallops are fresh and dry before marinating.</li><li>Use ripe but firm avocados to hold the filling well.</li><li>Chill the ceviche for at least 30 minutes for best flavour.</li><li>Serve immediately for a fresh taste and texture.</li></ul>

Serving Suggestions

Serve these Scallop Ceviche Stuffed Avocados immediately after preparation for the best taste and texture. Pair them with a crisp white wine or a light beer to complement the fresh flavours. If you need to prepare them ahead of time, keep the ceviche and avocados separate until just before serving. Store the ceviche in the refrigerator for up to 4 hours and cut the avocados just before assembling to prevent browning.