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Avocado Soup with Shrimp Ceviche

By: Chileanavocados.org

"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!"

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

Ceviche:
32 small shrimp, cooked and peeled
1/4 cup lemon juice, freshly squeezed
1/4 cup pink grapefruit juice, freshly squeezed
Sea salt
3 tablespoons red onion, minced
1 tablespoon red bell pepper, finely chopped
1 tablespoon green bell pepper, finely chopped
1 tablespoon yellow bell pepper, finely chopped
1 tablespoon cilantro, chopped
1 tablespoon jalapeno pepper, seeded and finely chopped
1 tablespoon oil
Chilean Hass Avocado Soup:
2 medium to large Chilean Hass avocados
1 1/2 cups chicken broth, good-quality, chilled and defatted
1 1/2 cups cold milk
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon salt
Pinch of merken (see note) or cayenne pepper

Directions

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.

Footnotes

Note: Merken is a unique smoked chili pepper mix originally from the Mapuche Indian population of Chile. As a substitute, combine 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon ground coriander seeds.