CEVICHE, A COLD SEAFOOD SOUP

Ceviche, a Cold Seafood Soup image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 15

2 1/2 lbs. white fish
1 1/2 lbs. bay scallops
2 Tbs. good quality extra virgin olive oil
1 jalapeno pepper
1 sweet white onion (Maui or Vidalia)
1 garlic clove
2 Tbs. handpicked whole small cilantro leaves
juice of 5 limes (zest and reserve as garnish)
juice of 5 limes (zest and reserve as garnish)
juice of 2 lemons
3 red grapefruits
3 avocados
salt
pink peppercorns, coarsely ground
white corn tortilla chips

Steps:

Cut fish into half-inch cubes. Peel, deseed, finely dice and then mince jalapeno pepper. Finely dice sweet white onion and mince garlic clove. Pick cilantro.
Zest and juice limes and lemon, reserving zest. Combine above ingredients with olive oil in a bowl and refrigerate for an hour. Zest, then remove grapefruit peel and cut segments from the pith. Peel and seed avocados and cut into small cubes. Combine lime, lemon and grapefruit zest and rough chop. Stir together marinated seafood mixture with grapefruit segments, avocado cubes and zests. Salt and pepper to taste. Serve with white corn tortilla chips.