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

Ingredients

 * Shrimp and Scallop Ceviche
 * 8 U-15 Shrimp- peeled and devined, tail off, cut in ½, then quarter.
 * 8 U-10 Scallops- cleaned and cut in ½, then quarter.
 * 4 Limes-Juiced.
 * 1 Roma Tomato, deseeded and diced.
 * 1/8 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

Directions
Shrimp and Scallop Ceviche

Start by soaking shrimp and scallops in raw limejuice for about ten minutes.

Then add all other ingredients and season.

Let the mixture marinate about 20 minutes before serving

Grilled Avocados

Place the avocados on a very hot grill.

To achieve perfect grill marks, place the top of the avocado at 11 o'clock.

After two minutes, lift the avocado with a spatula and place the tip at 2 o'clock.

Cook for two more minutes.

Place 1/2 of an avocado on some greens in the center of the plate, and fill with ceviche.

Garnish outside rim of plate with grilled avocados.

Drizzle with papaya ginger vinaigrette and garnish.

Papaya Ginger Vinaigrette

In a blender, mix all ingredients except oil.

When well blended, slowly add olive oil.

Adjust seasoning.

Drizzle around the plate.