Avocado Soup with Shrimp Ceviche


  • Ceviche:
  • 32 small shrimp, cooked and peeled
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup pink grapefruit juice, freshly squeezed
  • Sea salt
  • 3 tablespoons red onion, minced
  • 1 tablespoon red bell pepper, finely chopped
  • 1 tablespoon green bell pepper, finely chopped
  • 1 tablespoon yellow bell pepper, finely chopped
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon jalapeno pepper, seeded and finely chopped
  • 1 tablespoon oil
  • Chilean Hass Avocado Soup:
  • 2 medium to large Chilean Hass avocados
  • 1 1/2 cups chicken broth, good-quality, chilled and defatted
  • 1 1/2 cups cold milk
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon salt
  • Pinch of merken (see note) or cayenne pepper


Avocados And Seafood Are Very Typical Chilean. Enjoy Them Together In This Easy, Creamy Soup From Chilean Chef Ruth Van Waerebeek. Try The Soup As A Perfect Beginning To Any Holiday Meal. It's Guaranteed To Make Your Reputation As A Hostess Par Excellence

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