Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min
Yield:
4 servings

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.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Avocado Soup

Recipe courtesy of Martha Stewart

Avocado Soup

Recipe courtesy of Martha Stewart

Avocado Soup

Recipe courtesy of Curtis Aikens

Avocado Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chilled Avocado Soup

Recipe courtesy of Michele Urvater

Cucumber-Avocado Soup

Recipe courtesy of Gourmet Magazine

Chilled Avocado Soup

Recipe courtesy of Marcela Valladolid

Cold Cucumber-Avocado Soup

Recipe courtesy of Eric Boardman

Browse Reviews By Keyword

          Latest Stories