Michel Richards Avocado Soup with Snapper Seviche

1 servings

Try this Michel Richards Avocado Soup with Snapper Seviche recipe, or post your own recipe for Michel Richards Avocado Soup with Snapper Seviche

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Michel Richards Avocado Soup with Snapper Seviche recipe as Favorite
Recipe look good to you?

Michel Richards Avocado Soup with Snapper Seviche Ingredients

AVOCADO SOUP	; diced very small
1 Large; ripe avocado,	1 tb Minced fresh cilantro; plus
; chopped	; for garnish
2 c Chicken stock	1 tb Minced fresh chives
2 tb Freshly-squeezed lemon juice	1 tb Olive oil
Salt	3/4 lb Fresh white fish fillets;
Tabasco pepper sauce	; snapper, halibut or
SEVICHE	; sea bass, sliced
2 tb Freshly-squeezed lime juice	; into 3/16-inch
1 Chile pepper; seeded and	; strips
1 sm Tomato; peeled, seeded and

Instructions for Michel Richards Avocado Soup with Snapper Seviche

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. Yield: 4 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4786 Converted by MM_Buster v2.0l.

Main Ingredient: HalibutCuisine: Uncategorized