Salmon Ceviche Stuffed Avocados » Jamie Geller

Ingredients

• 4 ripe avocados
• 8 ounces 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