Stuffed Avocado, With Herbed Scallop Ceviche

• 1 pound small scallops
• Juice of 3 limes
• 4 tablespoons finely chopped scallions
• 4 tablespoons chopped fresh coriander leaves
• 4 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh Italian parsley
• 1/2 fresh jalapeno pepper, seeded and finely minced (or to taste)
• Salt and freshly ground black pepper to taste
• 3 ripe Haas avocados
• Lettuce leaves

1. Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
2. Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper.
3. Season to taste with salt and pepper.
4. Cut each avocado in half and remove the pits.
5. Brush the flesh with the remaining lime juice.
6. Fill the cavity of each avocado with some of the ceviche.
7. Place a filled avocado half on lettuce leaves and serve.

scallops, scallions, fresh coriander leaves, fresh mint, fresh basil, fresh italian parsley, jalapeno pepper, salt, avocados

Taken from cooking.nytimes.com/recipes/3269 (may not work)