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Made this for a party last night and I loved it. I used cilantro in place of parsley and left out the jalapeno but everything else was as stated in the recipe. Will make this again.

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Bugeah August 11, 2013

Bergy, you have done it again. This is by far the most beautiful appetizer I have ever made and - wow, what a surprisingly fantastic fresco taste. I did a couple things a little different because of what I had. I had mint in my garden so I used that in place of parsley. I had lemon juice instead of lime....still fabulous, I made a little vineagrette with lemon juice, little balsamic vinegar with a little equal to take the bitterness out. Rather than boil the scallops and shrimp, I put them in a pan with a garlic herbed butter that I had leftover from a lobster dip that I made. You know I really hate it when someone reviews a recipe and says it stinks but did so many things different than what the recipe said. It's like...you didn't even make the recipe, so how can you criticize it? But, this one was far more than five star...you would expect something like this in a very very expensive restaurant. Fabulous is a great description of this masterpiece! I dolled them up a bit for special company as you can see from the picture..the possibilities are endless. I think chopped mangoes would also go in there great...you can expand it to go further. I am going to make it again for a dinner affair next Saturday....very pleasant! Thank you again, Bergy!

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Laurita August 17, 2011

Love this recipe! The lime zest and juice compliment every other ingredient so well. It tastes fresh and clean - perfect for summer! Thanks, Bergy!

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mersaydees August 09, 2009
Shrimp & Scallop Salad in Avocado Cups