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 l