Grilled Avocado With Ceviche

Grilled avocados make the perfect power lunch on the go when piled high with bright and fragrant ceviche.

Ingredients

2 avocados
1/2 pound halibut, finely chopped
6 cooked shrimp
2 fresh scallops
1/2 jalapeño, finely diced
1/2 small red onion, finely diced
1/4 cup chopped cilantro
juice of 2 lemons
juice of 1 lime
ground pepper to taste

Yield: 4 servings

Instructions

1. Prepare the ceviche by cutting halibut, shrimp and scallops into small 1/4-inch pieces. Add cilantro, onion and jalapeño. Add lemon and lime juice, stir well and allow to sit in the refrigerator for at least 30 minutes before serving.

2. Cut avocados in half, and remove pits. Brush inside with olive oil and place on the grill or griddle pan face down for approximately 5 minutes. Stuff pit cavity with ceviche and serve either warm or cold.

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