Grilled avocados make the perfect power lunch on the go when piled high with bright and fragrant ceviche.
Prepare the ceviche by cutting halibut, shrimp and scallops into small 1/4-inch pieces. Add cilantro, onion and jalapeño. Add lemon and lime juice, stir well and allow to sit in the refrigerator for at least 30 minutes before serving.
Cut avocados in half, and remove pits. Brush inside with olive oil and place on the grill or griddle pan face down for approximately 5 minutes. Stuff pit cavity with ceviche and serve either warm or cold.
Sprinkle with a pinch of your favorite Sel Magique salt blend.
Found on HGTV.com