Ceviche with Double Avocado

Ceviche with Double Avocado

Ingredients

 Ceviche with Double Avocado Ingredients: 

  • 2/3 cup Baby Scallops (raw)
  • 1 cup Clams (raw, chopped)
  • 1/3 cup Oysters (raw, chopped)
  • ½ tsp. Orange Zest
  • ½ tsp. Lemon Zest
  • Zest of 1 Lime
  • 3 tbsp. Orange Juice
  • 3 tbsp. Lemon Juice
  • Juice of 2 limes
  • 1/3 tbsp. Garlic (Chopped finely)
  • 2 tsp. Fresh Habanero Pepper (Seeded, chopped finely)
  • 1 tbsp. Serrano Pepper (Seeded, chopped finely)
  • ¾ cup Cucumber (small dice)
  • 1 cup Assorted Cherry Tomatoes (sliced in quarters)
  • 2 Avocados (Peeled, seeded, and medium chopped)
  • ½ tsp. Kosher Salt (More if needed)
  • ½ tsp. Fresh Ground Black Pepper
  • ½ tsp. Chili Powder
  • ½ tsp. Cumin
  • 3 tbsp. Fresh Dill (chopped)

Directions

 Ceviche with Double Avocado: 

  1. Combine all of the seafood, citrus juices, zest and spices together in a medium sized bowl.
  2. Stir well and allow refrigerating for 20 minutes.
  3. Add all of the other ingredients and toss lightly until all of the ingredients are incorporated well.
  4. Allow refrigerating for another 25 minutes.
  5. While ceviche is refrigerating, make avocado cream. (recipe below)
  6. Serve ceviche with avocado cream chilled!

 

Avocado Cream:

  1. In a blender, combine 1 Avocado, juice of 1 Lime, 1 tbsp. garlic, 1 oz. Tequila, ¼ tsp Salt, ¼ tsp. Ground Black Pepper, pinch of Cayenne, ¼ cup Olive Oil, 1 tbsp. Orange Juice, 1 tbsp. White Balsamic Vinegar until well incorporated.
  2. Serve with seafood ceviche!