California Avocado season has ended.

Bay Scallop and Razor Clam Ceviche in Chilled Avocado Soup

Total time:

2 hrs 0 min

Prep time:


Cook time:

2 hrs 0 min

Nutritional Highlights (Per serving) See Full
170 Calories
8 g Fat
1 g Fiber
360 mg Sodium
9 g Carbs
Bay Scallop and Razor Clam Ceviche in Chilled Avocado Soup



Serves: 4

1 ripe Fresh California Avocado, peeled, seeded and diced
8 oz. nonfat milk
1 pinch powdered sugar
1 pinch salt
As needed Bay Scallop and Razor Clam Ceviche (see make-ahead recipe below)
As needed Cilantro leaves, for garnish (optional)
Bay Scallop and Razor Clam Ceviche
4 oz. bay scallops
4 oz. razor clams, canned
1/2 oz. orange juice
1/2 oz. lemon juice
1/2 oz. grapefruit juice
1/2 oz. lime juice
1/2 oz. cilantro, chopped
1/4 red bell pepper, finely diced
1 roma tomato, seeded and diced
As needed Salt and pepper, to taste
1 oz. Extra virgin olive oil
4 shakes of paprika

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Place the avocado, milk, sugar and salt in a blender and blend till smooth. If the soup is too thick, add some more nonfat milk. Try to make right before you need it because the soup will start to oxidize.
  2. Place equal amounts of the soup in four bowls and top with ceviche that is slightly drained.
  3. Garnish with a cilantro leaf.

Bay Scallop and Razor Clam Ceviche

  1. Cut the scallops in half and chop the clams into bite-sized pieces; set aside. 
  2. In a medium bowl, mix all of the remaining ceviche ingredients together; add scallops and marinate in the mixture for 2 hours. 
  3. After the 2 hours, add the clams into the scallop mixture and reserve until needed.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Neal Fraser

Nutrition information per serving

Calories 170
Total Fat 8 g (Sat 1 g, Trans 0 g, Poly 1 g, Mono 5 g)
Cholesterol 25 mg
Sodium 360 mg
Potassium 490 mg
Total Carbohydrates 9 g
Dietary Fiber 1 g
Total Sugar 5 g
Protein 15 g

Vitamin A 1241 IU; Vitamin C 23 mg; Calcium 105 mg; Iron 1 mg; Vitamin D 30 IU; Folate 25 mcg; Omega 3 Fatty Acid 0.06 g

% Daily Value*: Total Fat 12%; Vitamin A 25%; Vitamin C 40%; Calcium 10%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe created by chef Neal Fraser


(0 Ratings)