Recipe courtesy of David Rosengarten
Total:
1 hr 45 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

Avocado Soup:
Ceviche:

Directions

In a blender combine avocado, stock and lemon juice and process for several minutes to a smooth puree; season to taste with salt and Tabasco pepper sauce. Refrigerate, covered, for at least 1 hour until well chilled.

In a nonreactive bowl combine lime juice, chile, tomato, cilantro and chives. Slowly whisk in oil; season to taste with salt and Tabasco pepper sauce. Stir fish into marinade, cover and refrigerate for 60 minutes. Remove from refrigerator and let sit 15 minutes at room temperature.

To serve, ladle soup into a large shallow soup bowl. Remove fish from marinade with a slotted spoon and mound in center of plate. Garnish with cilantro or dill sprigs and serve immediately.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Kale Soup

Recipe courtesy of Trisha Yearwood

Corn Cakes with Crab and Smoky Avocado Yogurt

Recipe courtesy of Bobby Flay

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Cream of Broccoli Soup

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Italian Wedding Soup

Recipe courtesy of Ina Garten

Black Bean Soup

Recipe courtesy of Melissa d'Arabian

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking