Bay Scallop and Razor Clam Ceviche in Chilled Avocado Soup
Nutritional Highlights (per serving)
|1||ripe Fresh California Avocado, peeled, seeded and diced|
|Bay Scallop and Razor Clam Ceviche (see make-ahead recipe below)|
|Cilantro leaves, for garnish (optional)|
|Bay Scallop and Razor Clam Ceviche|
|4||oz.||razor clams, canned|
|1/4||red bell pepper, finely diced|
|1||roma tomato, seeded and diced|
|As needed||Salt and pepper, to taste|
|1||oz.||Extra virgin olive oil|
|4||shakes of paprika|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place the avocado, milk, sugar and salt in a blender and blend till smooth. If the soup is too thick, add some more nonfat milk. Try to make right before you need it because the soup will start to oxidize.
- Place equal amounts of the soup in four bowls and top with ceviche that is slightly drained.
- Garnish with a cilantro leaf.
Bay Scallop and Razor Clam Ceviche
- Cut the scallops in half and chop the clams into bite-sized pieces; set aside.
- In a medium bowl, mix all of the remaining ceviche ingredients together; add scallops and marinate in the mixture for 2 hours.
- After the 2 hours, add the clams into the scallop mixture and reserve until needed.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2013, Neal Fraser
Vitamin A 1241 IU; Vitamin C 23 mg; Calcium 105 mg; Iron 1 mg; Vitamin D 30 IU; Folate 25 mcg; Omega 3 Fatty Acid 0.06 g
% Daily Value*: Total Fat 12%; Vitamin A 25%; Vitamin C 40%; Calcium 10%; Iron 6%