Michel Richard's Avocado Soup with Snapper Ceviche Recipe

Name: Michel Richard's Avocado Soup with Snapper Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large, ripe avocado, chopped; 2 cups chicken stock; 2 tablespoons freshly-squeezed lemon juice; Salt; Tabasco pepper sauce; 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

Servings: persons

1 large, ripe avocado, chopped
2 cups chicken stock
2 tablespoons freshly-squeezed lemon juice
Salt
Tabasco pepper sauce
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

1
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.
2
Refrigerate, covered, for at least 1 hour until well chilled.
3
In a nonreactive bowl combine lime juice, chile, tomato, cilantro and chives.
4
Slowly whisk in oil; season to taste with salt and Tabasco pepper sauce.
5
Stir fish into marinade, cover and refrigerate for 60 minutes.
6
Remove from refrigerator and let sit 15 minutes at room temperature.
7
To serve, ladle soup into a large shallow soup bowl.
8
Remove fish from marinade with a slotted spoon and mound in center of plate.
9
Garnish with cilantro or dill sprigs and serve immediately.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large, ripe avocado, chopped, 2 cups chicken stock, 2 tablespoons freshly-squeezed lemon juice, Salt, and more.

Yes, Michel Richard's Avocado Soup with Snapper Ceviche falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Michel Richard's Avocado Soup with Snapper Ceviche

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