Shrimp and Scallop Ceviche Stuffed Avocado


  • ½ pound large shrimp shelled, cleaned and tails removed
  • ½ pound sea scallops
  • ½ jalapeno or serrano chile diced, plus 8 thin slices
  • 1 shallot diced or thinly sliced
  • 4 limes juiced
  • kosher salt
  • ¼ cup cilantro chopped plus extra leaves for garnish
  • ¼ cup pomegranate seeds
  • 4 Avocados from Mexico halved and pits removed


  1. Chop shrimp and scallops into large, diced pieces and add to a large bowl Add jalapeno, shallots and lime juice and stir well to coat. Season with kosher salt and cover and refrigerate for 1 hour for flavors to meld.
  2. Add cilantro and pomegranate seeds and mix. Prepare avocado halves and divide ceviche evenly among them. Garnish with cilantro leaves and sliced jalapeno or serrano peppers.