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Shrimp and Scallop Ceviche, Grilled Avocado, 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

*Instructions*

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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