Bay Scallop and Razor Clam Ceviche in Chilled Avocado Soup

Name: Bay Scallop and Razor Clam Ceviche in Chilled Avocado Soup
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