Recipe courtesy of David Rosengarten
Michel Richard's Avocado Soup with Snapper Ceviche
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 271
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 35
- Sodium
- 749
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
Ingredients
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
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.