Avocado Soup with Shrimp Ceviche Recipe

• Ceviche
• 32 small Shrimp (cooked and peeled)
• 1/4 cup Lemon Juice (freshly squeezed)
• 1/4 cup pink Grapefruit Juice (freshly squeezed)
• Sea Salt
• 3 tbsp Red Onion (minced)
• 1 tbsp Red Bell Pepper (finely chopped)
• 1 tbsp Green Bell Pepper (finely chopped)
• 1 tbsp Yellow Bell Pepper (finely chopped)
• 1 tbsp Cilantro (chopped)
• 1 tbsp Jalapeno Pepper (seeded and finely chopped)
• 1 tbsp Oil
• Chilean Hass Avocado Soup
• 2 medium to large Chilean Hass Avocados
• 1-1/2 cups Chicken Broth (chilled and defatted)
• 1-1/2 cups cold Milk
• 1 tbsp Lemon Juice (freshly squeezed)
• 1/2 tsp Salt
• Pinch of Cayenne Pepper

• Marinate the shrimp for 30 minutes in lemon and grapefruit juice.
• Season with sea salt.
• To it, add the remaining ingredients and mix thoroughly.
• Keep for refrigeration.
• Peel the avocadoes, cut in half and discard the pit.
• Put in a blender along with the broth and puree till smooth.
• Add milk and blend to make a thick soup.
• Add lemon juice, salt, and cayenne pepper.
• Pour the soup in bowls and top with four shrimp and vegetable mixture and serve.