Recipe for Shrimp Ceviche and Guacamole & Chili and Garlic

For 4 people:

• 500 g peeled pink shrimp
• 5 beefsteak tomatoes 
• 1/2 red onion
• 1 green bell pepper
• 1 red pepper
• 10 round radishes
• 1 cucumber
• Olive oil
• 1 bunch of chives

Guacamole:

• 2 avocados
• 1 lemon
• Olive oil
• Tabasco
• Espelette pepper
• Salt, pepper
• Liquid cream
• 1 stick of Chili & Garlic seasoning

1. Dice the tomatoes, cucumber, onion, red and green peppers into small cubes.
2. Finely chop the chives.
3. Cut the radishes into wolf's teeth shapes.
4. Mix the diced vegetables and shrimp. Season with salt and pepper.
5. Whip the cream.
6. Blend the avocados with Tabasco, olive oil, lemon juice, salt, and pepper.
7. Fold the whipped cream into the guacamole. Put into a piping bag.
8. Arrange the mixture of vegetables and shrimp in the center of a deep plate. Using a piping bag, place the guacamole on top and add some radishes.
9. Carefully cut and place some shavings of Chili and Garlic Seasoning.