Salmon Ceviche Stuffed Avocados
Servings
8 Servings
Ingredients
- 4 ripe avocados
- 8- ounce sushi-grade salmon fillet cut into 1-inch cubes
- 1 Persian cucumber finely diced
- ⅓ cup pomegranate seeds
- 1 jalapeño seeded and finely diced
- Juice of 2 limes
- ¼ cup minced shallots
- 2 teaspoons grated fresh ginger
- 2 teaspoons honey
- 2 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ cup chopped chives
- Garnish: pomegranate seeds and chopped chives
Instructions
- In a medium bowl, combine salmon, cucumber, pomegranate seeds, jalapeño, lime juice, shallots, ginger, honey, evoo, salt, and chives. Store, covered in the refrigerator for up to 24 hours.
- Slice avocado in half and remove pit. Fill with chilled ceviche mixture.
- Garnish with more pomegranate seeds and chopped chives. Serve immediately.