scallop ceviche with avocado

Name: Scallop Ceviche with Avocado
Prep time: 15 min
Yield: 6
Ingredients: 1 pound(s) bay scallops; 1/2 pound(s) medium shrimp, peeled and deveined, cut in half; 1/2 cup(s) fresh lime juice (6 to 8 limes); 2 tablespoon(s) olive oil; 1/3 cup(s) finely minced red onion; 1 - roma tomato, seeded and diced; 2 - radishes, halved, finely sliced; 1/2 - jalapeño pepper, seeded and minced; 1/4 cup(s) chopped fresh cilantro; 1 large avocado, pitted, peeled and sliced; - cilantro sprigs

(1 RATING)

45 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on May 12, 2012

I recently had the pleasure of catering a dinner party back in April when it was humid. This light and refreshing ceviche dish was perfect for the party.

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prep time 15 Min

cook time

method ---

yield 6 serving(s)

Ingredients

1 pound bay scallops
1/2 pound medium shrimp, peeled and deveined, cut in half
1/2 cup fresh lime juice (6 to 8 limes)
2 tablespoons olive oil
1/3 cup finely minced red onion
1 - roma tomato, seeded and diced
2 - radishes, halved, finely sliced
1/2 - jalapeño pepper, seeded and minced
1/4 cup chopped fresh cilantro
1 large avocado, pitted, peeled and sliced
- cilantro sprigs

How To Make scallop ceviche with avocado

Step 1

Place scallops and shrimp in simmering salted water; cook 1 minute or until just opaque. Drain completely.

Step 2

Arrange scallops and shrimp in a single layer in a large shallow glass or ceramic dish.
Step 3

In a medium bowl combine lime juice, oil, onion, tomato, radishes, and salt and pepper to taste. Mix well. Spoon lime juice mixture over scallops and shrimp. Cover and refrigerate 30 minutes to 1 hour.
Step 4

Spoon scallops and shrimp into individual glass dishes. Serve with avocado slices and cilantro sprigs.
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