• 1 large ripep vocado, chopped
  • 2 cups unsalted chicken stock
  • 2 tablespoons freshly squeezed lemon juice or more to taste
  • salt to taste
  • tabasco to taste
  • fr the seviche
  • 2 tablespoons freshly squeezed lime juice
  • 1 serrano or other chili pepper or to taste, cored, seeded, and minced
  • 1 tablespoon fresh minced cilantro or mmint
  • 1 small tomato, peeled, seeded and cut into tiny dice
  • 1 tablespoon fresh minced chives or green onions
  • 1 tablespoon olive oil
  • salt to taste
  • tabasco to taste
  • 3/4 pound fresh white fish fillets, such as red snapper, halibut or sea bass, sliced diaggonally into 3/16 inch wide bite size strips
  • fresh cilantro or mint sprigs for garnish.
  • serves 4 first course of 3 to 2 mian course.


for the avocado soup, place the avocado in a blender with the stock and lemon juice. Process several minutes until the mixture is a smooth puree, pulsing on/off and stopping to scrape down the sides of the container. Season with salt and TAbasco. Refriegerate at least 1 hour in the blender or in a covered container.
For the Seviche, mix the lime uice, chili, cilantro, tomato and chives in a small bowl. Whisk in the oil in a slow, thin stream, Season with salt and Tabasco. This can be prepared several hours ahead, covered, and set aside at room temperature. Stir the fish strips into the Seviche base. Cover and refrigerate 30 minutes to 1 hour. To serve, remove the soup base from the refrigerator 15 to 30 minutes before presenting. Mix well, then ladle into soup plates. Remove the fish mixture from the marinade using a slooted spoon, and arrange in the center of each soup plate. Ganish with cilantro sprigs. Serve immediately.

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Submitted 6/13/05.
Source: Michel Richard "home cooking with a french accent"
Submitted By: Genevieve Sansonetti
avocado soup with snapper seviche