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
 * 1) Start by soaking Shrimp and Scallops in raw limejuice 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 1/2 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.

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