Bay Scallop and Razor Clam Ceviche in Chilled Avocado Soup - California Avocados

Ingredients

• 1 ripe Fresh California Avocado, peeled, seeded and diced
• 8 oz. nonfat milk
• 1 pinch powdered sugar
• 1 pinch salt
• Bay Scallop and Razor Clam Ceviche (see make-ahead recipe below)
• 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