Stuffed Avocado, With Herbed Scallop Ceviche
Published April 20, 1991
- Total Time
- 20 minutes
- Rating
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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
½ fresh jalapeno pepper, seeded and finely minced (or to taste)
Salt and freshly ground black pepper to taste
3 ripe Haas avocados
Lettuce leaves
Nutritional analysis per serving (6 servings)
16 grams carbs; 18 milligrams cholesterol; 229 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 8 grams fiber; 518 milligrams sodium; 12 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
- Step 2
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.
- Step 3
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.
Private Notes