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Avocado Ball Stuffed with Scallop Ceviche
Impress your crush with this tasty appetizer
Ingredients:
12 fresh scallops
2 large ripe Avocados from Mexico
1 tablespoon olive oil
3 teaspoons lemon juice
2 tablespoons fresh cilantro, chopped
1 tablespoon red onion, diced
1 tablespoon sesame oil
45 ml of Rice Krispies cereal
Salt and pepper to taste
*serves 4
Directions:
1. Cut half of the scallops into thin slices. Set aside.
2. Coarsely chop the other half, and mix with the olive oil, lemon juice, cilantro and red onion to create the ceviche. Season with salt and pepper, and set aside.
3. In a saucepan (over low heat), slightly roast the cereal with sesame oil. Set aside.
4. Cut the avocados in half. Remove the pits, and slice as thinly as possible. Turn the sliced halves over, so the hollow from the pit is upward. Place each of them on a piece of plastic wrap. Fill the hollows with ceviche, and lift the four corners of the plastic wrap to the centre. Twist the wrap gently to make round balls. Set aside in the refrigerator.
5. Place the slices of scallops on plates. Remove the balls from their wrapping, and place one of them in the centre of the scallops on each plate. Garnish with the cereal, and drizzle with marinade. Add a sprig of chives or other herb to enhance the presentation.
（Reciepe by Laurent Godbout） |
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