Spring pea and mint soup with scallop ceviche recipe

Ingredients

• About ¾ cup freshly squeezed lime juice (6 to 8 limes)
• 8 ounces scallops, diced small (1/8 to ¼ inch square; do not chop)
• ¼ cup diced red bell pepper
• ¼ cup diced poblano pepper
• ¼ cup diced red onion
• 2 tablespoons chopped scallions, white and green parts
• 1 tablespoon chopped cilantro leaves
• 1 teaspoon agave nectar
• ¾ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon chopped garlic
• 1 tablespoon olive oil

• 1½ teaspoons olive oil
• 1 medium onion, diced
• 3 cups vegetable broth, preferably homemade
• 1 pound fresh or frozen shelled organic peas
• 1/3 cup chopped mint leaves
• 2 teaspoons freshly squeezed lemon juice
• 1½ teaspoons sugar
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground white pepper
• 1½ cups packed fresh spinach leaves

To Prepare the Ceviche
1. In a small glass or ceramic bowl, pour the lime juice over the scallops. There should be enough lime juice to cover them; if not, squeeze more limes until there is. Cover the bowl with plastic wrap and refrigerate for at least 6 hours and up to 8 hours or overnight.
2. Drain most of the lime juice from the scallops and transfer them to a larger glass or ceramic bowl. Add the bell pepper, poblano pepper, red onion, scallions, cilantro, agave nectar, salt, black pepper, and garlic. Toss gently. Drizzle with the olive oil, toss again, cover, and refrigerate for at least 2 hours and up to 2 days.
To Make the Soup
3. In a medium saucepan, heat the olive oil over medium heat. When hot, add the onion and sauté until softened, 3 to 4 minutes. Add the vegetable broth and bring to a boil.
4. Add the peas and the mint and cook for 4 to 5 minutes. Turn the heat to low and add the lemon juice, sugar, salt, and white pepper. Whisk the soup to mix all the ingredients, and then remove from heat. Let the soup cool for about 10 minutes.
5. Working in 2 batches and using a blender, puree half of the soup with half of the raw spinach for 2 to 3 minutes, then repeat with the other batch. Taste and adjust the seasoning, return the soup to the pot, and heat gently. If you are not ready to serve right away, turn the temperature to low, cover, and keep warm until serving.
6. Ladle the soup into shallow soup bowls and garnish each serving with about 2 tablespoons of the ceviche.