It’s Friday and we present a new recipe with caviar, very simple and original to prepare this weekend!!
- 1 ripe avocado
- 8 medium crayfish (previously frozen one hour before to peel them better)
- 2 limes
- Extra virgin olive oil Arbequina&Co 02
- Salt Maldòn
- Caviar Paris 1925
Peel the avocado and cut it into small cubes 0.5 cm thick. Sprinkle with the juice of a lime and set aside. Peel the crayfish and save the heads for another occasion (to make a fumet for example) and also cut them into small cubes and add a few drops of lime and a spoonful of our AOVE Arbequina&Co 02. Chop a spoonful of chives sprouts and add it to the crayfish together with a pinch of Maldòn salt. Stir well.
With the help of a mould put a base of avocado and then the cut crayfish on top, and finally place a spoonful of Caviar Paris 1925 to give color.