Sea Scallop Ceviche Stuffed Avocado

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Servings:

• Recipe serving size: 1/2 cup of ceviche in a large avocado half
• Number of servings: Adjust Reset

Ingredients:

• 1/2 lb. fresh sea scallops, chopped
• 1/2 red bell pepper, seeded, chopped
• 1/2 red onion (about 1 cup), chopped
• 1 jalapeño, deveined, seeded, chopped
• 1 medium orange, segmented
• 3 Tbsp. lime juice, freshly squeezed
• 1/8 tsp. lime zest, chopped
• 1/2 cup cilantro leaves, chopped
• 2 tsp. honey
• salt and pepper (to taste)
• 2 ripe, fresh avocados, halved, pitted, peeled and diced
• 4 ripe, fresh avocados, halved, pitted and peeled

Instructions:

1. Chop and combine all ingredients in a covered bowl, except for the avocado.
2. Place in the refrigerator for one hour. Scallops will be cooked in the lime juice.
3. Mix with the diced avocado.
4. Take the additional 4 avocados that have been halved and serve ceviche inside each avocado halve.