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    CEVICHE SOUP
    from "Soup, A Way of Life" by Barbara Kafka

    I am incorrigible in thinking constantly about soup. Thanks to my good friend and culinary buddy Irene Sax, I went to a very good Peruvian restaurant in Brooklyn, Coco Roco. There we had an extraordinarily good and unusual ceviche. It was rather soupy, and I immediately thought how foolish it was of me not to have imagined turning the many marvelous ceviches into soups. The next morning I did just that.

    The soup is rather intense in flavor, especially if made with less water and served in the hollowed-out papaya shells. I think that most people will find that a half cup is enough for a first course. If the large amount of water is added, the soup must be chilled for at least four hours. It will thicken and give more servings.

    I prefer this soup at a cool room temperature; but if serving it chilled — unless using the larger amount of water — which means that it will have been sitting at least an hour in the refrigerator, reduce the jalapeño slightly as the bite increases as the soup sits.

    Makes 4 to 6 cups; 4-8 First-Course Servings

    INGREDIENTS (CLICK TO BUY)

    10 ounces flounder fillets
    3 medium ripe papayas (about 14 ounces each)
    Juice of 4 medium limes (1/2 cup)
    2 teaspoons kosher salt
    1 1/2 teaspoons peeled grated ginger
    1 small red onion, finely chopped
    1 medium jalapeño pepper, seeded and finely chopped
    1/2 medium bunch cilantro, leaves only, chopped medium-fine

    Print recipe
    PREPARATION

    Lay the fish out on the counter. Separate the fillets along the natural division, removing the membrane along with any remaining bones. Cut the fillets lengthwise into strips 1 to 1 1/4 inches wide. Slice across into strips about 1/2 inch wide. Place the fish in a glass or ceramic bowl.
    Cut the papayas in half lengthwise. Scrape out the seeds. Carefully scoop out the flesh, leaving the skins intact; there should be about 3 cups. In a food processor, puree all but 1/2 cup of the papaya; there should be 1 1/2 cups of puree. Cut the remaining papaya into 1/4-inch dice and refrigerate.
    Stir the lime juice, salt, and ginger into the fish; let sit for 5 minutes. Stir in the onion and let sit for 10 minutes. Stir in the papaya puree, jalapeño, and cilantro. Let the mixture sit for 7 minutes. Stir in 1/4 to 2 cups water.
    Serve at room temperature or chilled (if serving chilled, leave in the refrigerator for at least 1 hour but not more than 8 hours) in the scooped-out papaya skins and sprinkled with a few teaspoons of diced papaya.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Local Wild Flounder Fillet - $17.99/lb
     9-11 OZ
     
      Hawaiian Kapoho Papaya - $3.99/ea
     Farm Fresh, Med
     
      Limes - $0.99/ea
     Farm Fresh
     
      Ginger Root - $3.99/ea
     6oz
     
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     

    lb
    Jalapeņo Pepper - $2.99/lb
     Farm Fresh
     
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
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