4 Serves
169 Mins
In a small saucepan, combine the minced shallots, red chili flakes, and cooking oil. Heat over very low heat for 3 minutes, then remove from heat and let stand for 3 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
8 mg / 15 mgVitamin K
166 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
186 µg / 400 µgCalcium
243 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
510 mg / 1,250 mgPotassium
1491 mg / 4,700 mgSodium
605 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
5 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Stir the lime zest and water into the oil mixture. Let it infuse for at least one hour, then strain the oil into a small jar.
In a blender, combine the cucumber, avocado, green onions, lime juice, and miso paste. Blend until smooth, adding water as needed to reach a creamy consistency.
Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly.
Season the shrimp and sea scallops with salt and pepper. Heat a skillet over medium-high heat with one tablespoon of the prepared chili-lime oil and sear the seafood until cooked through.
In a mixing bowl, combine the cooked seafood, orange pieces, black olives, and cilantro. Drizzle with the remaining chili-lime oil and toss gently.
Ladle the chilled avocado soup into individual bowls, top with the seafood salsa, and finish with an extra drizzle of the chili-lime oil.
1
g8
g4
g
Mexican.jpg&w=3840&q=75)
Mexican