| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
|
Taste4 |
1 |
servings |
INGREDIENTS
| 1 |
|
Large; ripe avocado, |
|
|
; chopped |
| 2 |
c |
Chicken stock |
| 2 |
tb |
Freshly-squeezed lemon juice |
|
|
Salt |
|
|
Tabasco pepper sauce |
| 2 |
tb |
Freshly-squeezed lime juice |
| 1 |
|
Chile pepper; seeded and minced |
| 1 |
sm |
Tomato; peeled, seeded and |
|
|
; diced very small |
| 1 |
tb |
Minced fresh cilantro; plus extra sprigs, |
|
|
; for garnish |
| 1 |
tb |
Minced fresh chives |
| 1 |
tb |
Olive oil |
| 3/4 |
lb |
Fresh white fish fillets; such as red |
|
|
; snapper, halibut or |
|
|
; sea bass, sliced |
|
|
; into 3/16-inch |
|
|
; strips |
INSTRUCTIONS
AVOCADO SOUP
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.
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