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Рецепт Michel Richard's Avocado Soup With Snapper Seviche

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Cost per recipe $9.26 view details
  • 1 lrg , ripe avocado, minced
  • 2 c. Chicken stock
  • 2 Tbsp. Freshly-squeezed lemon juice Salt Tabasco pepper sauce
  • 2 Tbsp. Freshly-squeezed lime juice
  • 1 x Chile pepper, seeded and chopped
  • 1 sm Tomato, peeled, seeded and diced very small
  • 1 Tbsp. Chopped fresh cilantro, plus extra sprigs, for garnish
  • 1 Tbsp. Chopped fresh chives
  • 1 Tbsp. Extra virgin olive oil
  • 3/4 lb Fresh white fish fillets, such as red snapper, halibut or possibly sea bass, sliced into 3/16-inch strips


  1. In a blender combine avocado, stock and lemon juice and process for several min to a smooth puree; season to taste with salt and Tabasco pepper sauce. Chill, covered, for at least 1 hour till well chilled.
  2. 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 chill for 60 min.
  3. Remove from refrigerator and let sit 15 min at room temperature.
  4. 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 possibly dill sprigs and serve immediately.
  5. Yield: 4 servings

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1046g
Calories 792  
Calories from Fat 438 55%
Total Fat 48.83g 61%
Saturated Fat 7.27g 29%
Trans Fat 0.0g  
Cholesterol 204mg 68%
Sodium 935mg 39%
Potassium 2237mg 64%
Total Carbs 15.53g 4%
Dietary Fiber 10.3g 34%
Sugars 3.94g 3%
Protein 72.84g 117%
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