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Avocado Soup with Shrimp Ceviche

"Avocados and seafood are very typical Chilean. Enjoy them together in this easy, creamy soup from Chilean Chef Ruth Van Waerebeek. Try the soup as a perfect beginning to any holiday meal. It's guaranteed to make your reputation as a hostess par excellence!"
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30 m servings 152 cals
Original recipe yields 8 servings

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  • Prep

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  1. In a non-reactive bowl, marinate the shrimp for 30 minutes in the lemon and grapefruit juice. Season to taste with sea salt. Add the remaining ingredients, mix to combine and refrigerate until ready to serve.
  2. Cut avocados in half, remove pit, and peel. Put into blender. Add broth and puree until smooth. Blend in enough milk to make a thick but pourable soup. Add the lemon juice, salt and Merken to taste. Pour about one half cup soup into each of 8 small cocktail glasses. Top each with 4 shrimp and some of the vegetable mixture. Serve at once.


  • Note: Merken is a unique smoked chili pepper mix originally from the Mapuche Indian population of Chile. As a substitute, combine 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon ground coriander seeds.

Nutrition Facts

Per Serving: 152 calories; 10.3 g fat; 8.7 g carbohydrates; 7.9 g protein; 34 mg cholesterol; 312 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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There are two components to this recipe, the shrimp and the soup. The shrimp was fine but nothing out of the ordinary. The soup while creamy from the avocado tasted mostly like chicken broth. ...

This soup was great tasting and great looking. Perfect for a dinner party or a cold night snack in front of a fireplace.....

This was so yummy..Everyone loved it!! The avocado soup is so smooth and the shrimp ceviche is a nice added flavor..Will serve this over and over!!