|Our recipe entry: Avocado Ceviche Soup!|
Avocados From Mexico is having a recipe contest to see who can make the tastiest dish. Patrick is the chef in our house and I worked with him to come up with this easy recipe that is perfect as a party appetizer!
First – about the “Aguacate Lindo y Querido Recipe Contest”
Enter an original avocado recipe and you’ll be entered to win:
One (1) grand prize winner will get a private cooking class in September with Mexico´s renowned Celebrity Chef Aquiles Chávez, at his new critically acclaimed restaurant in Houston, La Fisheria. Aquiles is the host of Aquilísimo and El Toque de Aquiles, two of the most watched cooking shows in Mexico, seen in the US on the Utilísima network. This grand prize includes, free airfare and 2 nights hotel for two, PLUS $500 spending money!
CHUBBY GIRL DELIGHT: Avocado Ceviche Soup!
By Patrick Murillo and Kathy Cano-Murillo
1 pound of cooked shrimp, thawed
1/2 cup sweet onion
1/2 chopped tomato
1/2 cilantro, finely chopped
1/2 cucumber, peeled and chopped
1 large lemon
4 avocados, large – keep skins whole
1/2 cup milk
1/2 olive oil
sea salt and pepper to taste
1 jalapeno, veined and diced
Remove tails and de-vein shrimp. Chopped to fingernail sized pieces.
Squeeze limes and lemon to create a cup of juice. Put in bowl, add shrimp. Make sure juice covers all the shrimp.
Cover and refrigerate for 30 minutes.
Remove chilled shrimp and add onion, cilantro, jalapeno, tomato., add salt and pepper to taste. mix with lime juice and rechill for 30 minutes.
Remove, and then in a food processor, pour juice from mixture. Add cucumber and four avocados, milk, water and oil. Add salt to taste. Liquify.
At this point if it is too thick, it will make a great dip, if you want it thinned for soup, add water to thin.
Use avocado skins as your bowl.
Add soup into skin and then add a serving of ceviche on top, do not mix, let it set on top.
Makes eight servings.
Love & light,