Bay Scallop and Razor Clam Ceviche in Chilled Avocado Soup

1 Star2 Stars3 Stars4 Stars5 Stars (0)Loading... Read Comments

Nutritional Highlights (per serving)

See Full

8 g
Total Fat
1 g
Dietary Fiber
15 g
9 g
Total Carbs


Serves: 4
  ripe Fresh California Avocado, peeled, seeded and diced
oz.  nonfat milk
pinch  powdered sugar
pinch  salt
  Bay Scallop and Razor Clam Ceviche (see make-ahead recipe below)
  Cilantro leaves, for garnish (optional)
    Bay Scallop and Razor Clam Ceviche
oz.  bay scallops
oz.  razor clams, canned
1/2  oz.  orange juice
1/2  oz.  lemon juice
1/2  oz.  grapefruit juice
1/2  oz.  lime juice
1/2  oz.  cilantro, chopped
1/4    red bell pepper, finely diced
  roma tomato, seeded and diced
  As needed  Salt and pepper, to taste
oz.  Extra virgin olive oil
  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


  1. 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.
  2. Place equal amounts of the soup in four bowls and top with ceviche that is slightly drained.
  3. Garnish with a cilantro leaf.

Bay Scallop and Razor Clam Ceviche

  1. Cut the scallops in half and chop the clams into bite-sized pieces; set aside.
  2. In a medium bowl, mix all of the remaining ceviche ingredients together; add scallops and marinate in the mixture for 2 hours.
  3. 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

Calories 170
Total Fat 8 g
Trans Fat 0 g
Saturated Fat 1 g
Unsaturated Fat 5 g
Polyunsaturated Fat 1 mg
Dietary Fiber 1 g
Protein 15 g
Total Carbs 9 g
Cholesterol 25 mg
Sodium 360 mg
Potassium 490 mg
Total Sugar 5 g

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%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Neal Fraser

Recipe created by chef Neal Fraser

Read All Posts


Other categories