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

Ingredients

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

Directions

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.

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