Golden Peach Soup with Shrimp and Crab Seviche

Golden Peach Soup with Shrimp and Crab Seviche Recipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
As intriguing as it is beautiful, this sweet-tangy-slightly spicy soup makes a stunning first course.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 139
Fat 3 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 10.2 g
Carbohydrate 20.6 g
Fiber 2.8 g
Cholesterol 53 mg
Iron 1.3 mg
Sodium 391 mg
Calcium 32 mg

Ingredients

Seviche:
8 ounces chopped cooked shrimp
1 cup fresh lime juice (about 6 large limes)
4 ounces lump crabmeat, shell pieces removed
3 tablespoons finely chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Soup:
3 pounds peaches, peeled, pitted, and chopped
1/3 cup fresh lime juice (about 2 large limes)
1/2 teaspoon salt
1/4 cup finely chopped red onion
1/4 cup matchstick-cut radishes
1/4 cup minced red bell pepper
3 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon fine sea salt
Cilantro sprigs (optional)

Preparation

1. To prepare seviche, combine shrimp and 1 cup juice in a medium bowl; chill 1 hour. Add crab; toss gently to combine. Drain thoroughly; return shrimp and crab to bowl. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.

2. To prepare soup, combine peaches, 1/3 cup juice, and 1/2 teaspoon salt. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.

3. Arrange 1/4 cup seviche in each of 8 small shallow bowls; ladle about 1/2 cup soup around seviche. Sprinkle evenly with sea salt; garnish with cilantro sprigs, if desired.

Note:

Amelia Saltsman,

June 2010
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