Michel Richard's Avocado Soup with Snapper Ceviche

Total Time:
1 hr 45 min
30 min
1 hr 15 min

4 servings

  • Avocado Soup:
  • 1 large, ripe avocado, chopped
  • 2 cups chicken stock
  • 2 tablespoons freshly-squeezed lemon juice
  • Salt
  • Tabasco pepper sauce
  • Ceviche:
  • 2 tablespoons freshly-squeezed lime juice
  • 1 chile pepper, seeded and minced
  • 1 small tomato, peeled, seeded and diced very small
  • 1 tablespoon minced fresh cilantro, plus extra sprigs, for garnish
  • 1 tablespoon minced fresh chives
  • 1 tablespoon olive oil
  • 3/4 pound fresh white fish fillets, such as red snapper, halibut or sea bass, sliced into 3/16-inch strips
  • 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.

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