Grilled Avocado with Chunky Sweet & Sour Ceviche (07.10.15)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 1/2 C Raw Bay Scallops
  • 12 Raw (peeled and de-veined) Shrimp, cut into 1/2” pieces (marinate in juice from 6 limes for 8 hours plus)


  • ½ of the lime marinade from the Scallops and Shrimp
  • 1/2 Red Onion diced
  • 1/2 Red Pepper – diced
  • 1 -2 Smoked serrano peppers—diced small, leave seeds in peppers if you like it hot…
  • 1/2 t finely chopped Garlic
  • 12 Tomatoes (cherry recommended) quartered
  • 2 dozen cilantro leaves
  • 2 t. Thai sweet chili sauce
  • Salt and Pepper to taste

Let the flavors mingle while you grill the avocado and the lime.

  • 2 avocados cut in half (remove pit, coat cut edges in olive oil and season with salt and pepper)
  • 2 limes, cut in half

Grill avocados and limes on high.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.