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

 * 1) Shrimp and scallop Ceviche:
 * 2) Start by soaking Shrimp and Scallops in raw limejuice for about ten minutes.
 * 3) Then add all other ingredients and season.
 * 4) Let the mixture marinate about 20 minutes before serving
 * 5) Grilled Avocados:
 * 6) Place the avocados on a very hot grill.
 * 7) To achieve perfect grill marks, place the top of the avocado at 11 o'clock.
 * 8) After two minutes, lift the avocado with a spatula and place the tip at 2 o'clock.
 * 9) Cook for two more minutes.
 * 10) Place 1/2 of an avocado on some greens in the center of the plate, and fill with ceviche.
 * 11) Garnish outside rim of plate with grilled avocados.
 * 12) Drizzle with papaya ginger vinaigrette and garnish.
 * 13) Papaya Ginger Vinaigrette:
 * 14) In a blender, mix all ingredients except oil.
 * 15) When well blended, slowly add olive oil.
 * 16) Adjust seasoning.
 * 17) Drizzle around the plate.

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