Avocado Lovers Club

Avocado Soup With Shrimp Ceviche

MAKES 8 APPETIZER SERVINGS

Description

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

Ingredients

Ceviche

32 small Shrimp, cooked and peeled

¼ cup Lemon Juice, freshly squeezed

¼ cup Pink Grapefruit Juice, freshly squeezed

Sea Salt

3 tablespoons Red Onion, minced

1 tablespoon each Red, Green and Yellow Bell Pepper, finely chopped

1 tablespoon Cilantro, chopped

1 tablespoon Jalapeño pepper, seeded and finely chopped

1 tablespoon Oil

Chilean Hass Avocado Soup

2 medium to large Chilean Hass Avocados

1 ½ cups Chicken Broth, good-quality , chilled and defatted

About 1 ½ cups cold Milk

1 tablespoon Lemon Juice, freshly squeezed

½ teaspoon Salt

Pinch of Merken (see note) or Cayenne Pepper

Instructions

Ceviche:

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.

Soup:

Cut avocados in half, remove pit, and peel. Put into blender. Add broth and purée 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.

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, ½ teaspoon smoked paprika and ½ teaspoon ground coriander seeds.

Nutritional Information per serving - calories 113, fat 6.8g, monounsatured fat 0.6g, saturated fat 1g, protein 7g, carbohydrates 7g, cholesterol 43mg, sodium 534mg, fiber 1g.