Golden Peach Soup with Shrimp and Crab Seviche

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

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Nutritional Information

Amount per serving
  • Calories: 139
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.2g
  • Carbohydrate: 20.6g
  • Fiber: 2.8g
  • Cholesterol: 53mg
  • Iron: 1.3mg
  • Sodium: 391mg
  • Calcium: 32mg

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. 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. 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. 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.
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