Avocado Soup with Snapper Seviche
Source of Recipe
the web
Recipe Introduction
Michael Richards
List of Ingredients
=== AVOCADO SOUP ===
1 lg Ripe avocado; chopped
2 c Chicken stock
2 tb Freshly-squeezed lemon juice
Salt; to taste
Tabasco pepper sauce; to
-taste
=== SEVICHE ===
2 tb Freshly-squeezed lime juice
1 Chile pepper; seeded, minced
1 sm Tomato; peeled, seeded,
And diced very small
1 tb Minced fresh cilantro; plus
-extra
Cilantro sprigs for garnish
1 tb Minced fresh chives
1 tb Olive oil
3/4 lb Fresh white fish fillets;
-sliced 3/16" strips
(such as red snapper;
-halibut or sea bass)
Recipe
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 non-reactive 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.
This recipe yields 4 servings.
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