Michel Richards Avocado Soup With Snapper Ceviche Recipes
AVOCADO SOUP WITH SHRIMP CEVICHE
Avocados and seafood are very typical Chilean. Enjoy them together in this easy, creamy soup from Chilean Chef Ruth Van Waerebeek. Try the soup as a perfect beginning to any holiday meal. It's guaranteed to make your reputation as a hostess par excellence!
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- In a non-reactive bowl, marinate the shrimp for 30 minutes in the lemon and grapefruit juice. Season to taste with sea salt. Add the remaining ingredients, mix to combine and refrigerate until ready to serve.
- Cut avocados in half, remove pit, and peel. Put into blender. Add broth and puree until smooth. Blend in enough milk to make a thick but pourable soup. Add the lemon juice, salt and Merken to taste. Pour about one half cup soup into each of 8 small cocktail glasses. Top each with 4 shrimp and some of the vegetable mixture. Serve at once.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 8.7 g, Cholesterol 34.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 311.8 mg, Sugar 3 g
AVOCADO SOUP WITH SHRIMP CEVICHE
Avocados and seafood are very typical Chilean. Enjoy them together in this easy, creamy soup from Chilean Chef Ruth Van Waerebeek. Try the soup as a perfect beginning to any holiday meal. It's guaranteed to make your reputation as a hostess par excellence!
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- In a non-reactive bowl, marinate the shrimp for 30 minutes in the lemon and grapefruit juice. Season to taste with sea salt. Add the remaining ingredients, mix to combine and refrigerate until ready to serve.
- Cut avocados in half, remove pit, and peel. Put into blender. Add broth and puree until smooth. Blend in enough milk to make a thick but pourable soup. Add the lemon juice, salt and Merken to taste. Pour about one half cup soup into each of 8 small cocktail glasses. Top each with 4 shrimp and some of the vegetable mixture. Serve at once.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 8.7 g, Cholesterol 34.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 311.8 mg, Sugar 3 g
CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO
Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
- Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.
Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 4 g, Protein 31 g, SaturatedFat 2 g
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