Michel Richard's Avocado Soup with Snapper Ceviche

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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