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Golden Peach Soup with Shrimp and Crab Seviche


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

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Rate this recipe 4.5/5 (4 Votes)


  • SOUP
  • 3 lbs fresh peaches, peeled, pitted, and chopped
  • 1/3 cup fresh lime juice (about 2 large limes)
  • 1/2 tsp salt
  • 1/4 cup minced red onion
  • 1/4 cup matchstick-cut radishes
  • 3 TBS fresh cilantro, chopped
  • 1 TBS minced, seeded jalapeno pepper
  • 1/4 tsp fine sea salt
  • Cilantro sprigs (optional)
  • 8 oz cooked shrimp, chopped
  • 1 cup fresh lime juice (about 6 large limes)
  • 4 oz lump crabmeat, shell pieces removed
  • 3 TBS minced red onion
  • 3 TBS fresh cilantro, chopped
  • 1 TBS minced, seeded jalapeno pepper
  • 1 TBS olive oil
  • 1/4 tsp salt


Servings 4
Adapted from


Step 1


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 TBS onion and next 4 ingredients (through 1/4 tsp salt). Chill at least 30 minutes or up to 6 hours.


To prepare soup, combine peaches, 1/3 cup juice, and 1/2 tsp 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, cilantro, and jalapeno. Cover and chill 30 minutes.

To serve, arrange 1/2 cup seviche in each of 4 shallow bowls; ladle about 1 cup soup around seviche. Sprinkle evenly with sea salt. Garnish with cilantro sprigs, if desired.

Makes 4 servings. Each serving = 2 Weight Watchers points.


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