Summer Peach Soup With Seafood Ceviche

Summer Peach Soup With Seafood Ceviche
Summer’s finest are in the peak of season right now — from apricots to watermelon..and I LOVE all things in between 🙂  Take advantage of abundant fresh, seasonal produce this summer when it’s at its most delicious and nutritious. When including in-season, fresh and delicious foods (produce) in your meal preparation, it’s easy to fill your diet with low-calorie, antioxidant-rich fruits, vegetables and herbs. To single out one for a moment- peaches, for example, are so yummy..and- in my opinion- are only yummy in the summer months.  As soon as the season is ending- oh, boy, you can tell.. that peach isn’t so perfect anymore. Besides providing fiber (2.2 grams each!),the fuzzy little guy is a good source of potassium, boasts beta carotene, and the Vitamins A (important for healthy skin and bones) and C (an antioxidant). When picking the perfect peaches, follow your nose- literally (this is also a good tip when you are selecting melons, pineapple, and berries.)  The ripest fruits will smell sweet-  While the red or pink colors on the skin may look pretty- and should be a sure sign of a sweet fruit, they give no clue as to the actual ripeness of the fruit.  Unlike many other fruits, which are best plucked and eaten on the spot, a just-picked peach is actually best if left uneaten for at least a couple of days. Refrigerating the fruit will delay ripening.  If your peaches are a tad firm, let them stand on the kitchen counter for a few days or place them in a brown bag until they’re soft to the touch and display a deep, golden background color.  Organic or Not?  Peaches require a large amount of pesticides to grow conventionally and have extremely delicate skin, making them the top organic fruit pick- among 14 others on the ‘dirty’ list.

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Among other summer stone fruits, peaches are delicious, and mostly know for their inclusion in crisps or tarts, but they’re also good in savory dishes- like this soup recipe that I adapted from Cooking Light.  When I came across this recipe in last months mag- I contemplated it for my Supper Club group..but then thought twice due to the inspection process and look I would have probably gotten from the same Supper Club’er that demands MEAT.. in the slow cooker (tehe, LOVES!)   Last week I shopped at three grocery stores (one may think I’m crazy..but I think not.  But, then again.. I do have an ice packed cooler in my trunk for Saturday morning shopping.  Whatever.) and in every single one I couldn’t help but notice the gorgeous array of golden peaches mounded on display- front and center.  By store number three I was set on purchasing some- with nothing else but this soup in mind.

While the peaches were awesomely sweet and delicious- I especially enjoyed the ceviche–it could definitely stand on it’s own.  The cold and fruity soup has a surprising kick from fresh radish and bows well against the strong-tasting ceviche with lime juice, jalapeño, and cilantro.  The recipe only calls for 4 ounces of crab meat- but most often fresh meat is packed in one pound containers.  My seafood guy was quite helpful when I told him how much I needed- and he measured out just enough- I got away with spending less for good quality (the canned stuff wont be as good- trust.)  If your seafood man (or woman!) isn’t so generous.. use more shrimp- or replace with steamed bay scallops.. hmmmm.. maybe I’ll make this again. Soon.

 Golden Peach Soup

with Crab and Shrimp Ceviche


8 ounces chopped cooked shrimp
1 cup fresh lime juice (about 6 large limes)
4 ounces lump crabmeat, shell pieces removed (or steamed bay scallops, chopped)
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
3 pounds ripe peaches, peeled, pitted, and chopped
1/2 cup fresh lime juice (about 3-4 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)

To prepare seviche, combine shrimp and 1 cup 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 and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.

To prepare soup, combine peaches, 1/3 cup juice, and 1/2 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 1/4 cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.

Nutrition Information

Serves 8 (1/2 cup soup and 1/4 cup seviche)

Calories: 139

Fat: 3 g

Carbohydrate: 20.6 g

Fiber: 2.8 g

Protein: 10.9 g

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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