Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield
8 servings

As intriguing as it is beautiful, this sweet-tangy-slightly spicy soup makes a stunning first course.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

ChefAmandaLynn's Review

Kristilyn1
June 29, 2012
Pefect summer flavors. The seviche could stand on its own with tortilla chips. This would be an excellent first course for a party, but if you are going for presentation do not use white peaches. I did and my color came out grey.

mijenn2's Review

orangek8
August 14, 2011
A lovely combination - taste of summer! I'd suggest serving it as a first course, though. I served it for dinner and it got a little repetitive because of the universally smooth texture. It'd be wonderful as a "shooter" appetizer for an al fresco dinner party. Plated alongside a toasted baguette with fresh basil/orange zest butter.

orangek8's Review

mijenn2
June 20, 2011
This recipe is seriously AMAZING. I brought it as my dish for cooking club on Saturday night with my girlfriends, and everyone looooved it. I immediately went out and bought all the ingredients again the next day so I could make it for my dad for Father's Day! It is so unique and so refreshingly delicious. I lucked out and got perfectly ripe fresh sweet Georgia peaches. Lump crabmeat is expensive but it's so worth it! I loved the little kick from the radishes. I will go ahead and say that this is one of the most delicious things I have EVER EATEN IN MY LIFE. Haha. I know, dramatic, but I love seafood and am OBSESSED with peaches! I highly recommend this recipe!

Kristilyn1's Review

LCV1951
August 28, 2010
The soup was excellent, but I especially enjoyed the ceviche--it could stand on it's own. I used frozen shrimp and canned crabmeat. Very easy to prepare and tasty. More tart, than sweet--but I'm sure that depends on your peaches.

ViennaVAfoodie's Review

ChefAmandaLynn
August 13, 2010
OH Cooking Light how you once again created a great dish. I wish crab weren't so expensive though....This was great, we just made the avocado-buttermilk soup with crab salsa the week before and though that was even better than this one. So this is our second favorite cold soup. Since this one does not have buttermilk, it isn't as creamy. The flavor combinations were awesome, the sweet from the peaches and the spicy from the peppers made this incredible. I would make it again although with the expensive price of crab we may try to just use shrimp in the future on it's own.

lizardstew's Review

lizardstew
July 11, 2010
I loved, loved, loved, loved this! I followed the recipe to a T and what a payoff. Once you mix the ceviche with the soup, you don't get too much of a peach flavor - which is OK. You do get the perfect amount of sweetness and that wonderful citrus flavor from the ceviche. Oh, so good!

LCV1951's Review

ViennaVAfoodie
May 24, 2010
This was very refreshing. Cool and not overly spicey. The peach soup was a little thick, but I may have used too many peaches. I used frozen peaches as we are a long way from fresh local peaches around here. The seviche was outstanding and can stand on it own if you don't want to make the soup.