Grilled avocados make the perfect power lunch on the go when piled high with bright and fragrant ceviche.

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Servings: 4


  • 2 Avocados
  • 1/2 pound Halibut finely chopped
  • 2 Fresh Scallops
  • 1/2 Jalapeno finely diced
  • 1/2 small Red Onion finely diced
  • 1/4 cups Cilantro copped
  • 2 Lemons juiced
  • 1 Lime juiced
  • a pinch Sel Magique Classic or Spicy Blend


  • 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.
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