Avocado Soup With Shrimp Ceviche

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Avocado Soup With Shrimp Ceviche to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Avocado Soup With Shrimp Ceviche, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a non-reactive bowl, marinate the shrimp for 30 minutes in the lemon and grapefruit juice

Step 2: Technique & Execution

Season to taste with sea salt

Step 3: Technique & Execution

Add the remaining ingredients, mix to combine and refrigerate until ready to serve

Step 4: Technique & Execution

Cut avocados in half, remove pit, and peel

Step 5: Technique & Execution

Put into blender

Step 6: Technique & Execution

Add broth and puree until smooth