- 1 ripe avocado
- 2 prawn (previously frozen one hour before to peel them better)
- 1 limes
- EVOO Blend Sublime Palacio Marques de Viana
- Salt Maldòn
- Caviar Paris 1925
Peel the avocado and cut it into small cubes. Dress with the juice of a lime and set aside. Peel the prawns and also cut them into small cubes and add a spoonful of our EVOO Blend Sublime Palace Marques de Viana. Chop a few chives sprouts and add it to the prawns together with a pinch of Maldòn salt, and stir.
With the help of a mould put a base of avocado and then the cut prawns on top, and finally place a spoonful of Caviar Paris 1925 to give color.