Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette

Shrimp and scallop ceviche

 * 8 x U-15 shrimp, peeled and devined, tail off, cut in ½, then quartered
 * 8 x U-10 scallops, cleaned and cut in ½, then quartered
 * 4 limes, juiced
 * 1 roma tomato, deseeded and diced
 * ⅛ bunch cilantro, cleaned and chopped
 * 1 jalapeno pepper, deseeded and minced
 * ½ red onion, minced
 * 2 red radishes, small, diced
 * 2 oz extra virgin olive oil
 * Tabasco, to taste
 * salt and black pepper, to taste

Grilled Avocados

 * 4 California avocados, cut in ½, deseeded and peeled
 * 2 tbsp olive oil
 * salt and pepper, to taste

Papaya-ginger vinaigrette

 * 1 papaya, peeled, deseeded and diced
 * 2 tsp fresh ginger, peeled and minced
 * 1 oz rice wine vinegar
 * ½ shallot, minced
 * 1 tbsp Dijon mustard
 * 3 oz extra virgin olive oil
 * salt and pepper, to taste

Shrimp and scallop ceviche

 * 1) Start by soaking shrimp and scallops in raw lime juice for about ten minutes.
 * 2) Then add all other ingredients and season.
 * 3) Let the mixture marinate about 20 minutes before serving.

Grilled Avocados

 * 1) Place the avocados on a very hot grill.
 * 2) To achieve perfect grill marks, place the top of the avocado at 11 o'clock.
 * 3) After two minutes, lift the avocado with a spatula and place the tip at 2 o'clock.
 * 4) Cook for two more minutes.
 * 5) Place ½ of an avocado on some greens in the center of the plate, and fill with ceviche.
 * 6) Garnish outside rim of plate with grilled avocados.
 * 7) Drizzle with papaya ginger vinaigrette and garnish.

Papaya-ginger vinaigrette

 * 1) In a blender, mix all ingredients except oil.
 * 2) When well blended, slowly add olive oil.
 * 3) Adjust seasoning.
 * 4) Drizzle around the plate.