MICHEL RICHARD'S AVOCADO SOUP WITH SNAPPER CEVICHE

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Michel Richard's Avocado Soup with Snapper Ceviche image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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 nonreactive 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.

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