Crab & Ceviche Soup

Delicious shrimp and crab ceviche is served with a sweet and flavorful fruity peach soup for wonderful appetizer or light meal.
Photo by David W.

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Ingredients

  • CEVICHE:

  • 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

Directions

To prepare Ceviche, combine shrimp and 1 cup lime 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, 3 tablespoons fresh chopped cilantro, minced jalapeño pepper, olive oil and salt. Chill at least 30 minutes or up to 6 hours. To prepare soup, combine peaches, ⅓ cup lime juice, and ½ 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 ¼ cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes. Arrange ¼ cup ceviche in each of 8 small shallow bowls; ladle about ½ cup soup around ceviche. Sprinkle evenly with sea salt; garnish with cilantro sprigs, if desired.

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