Shrimp ceviche and guacamole | Chilli and Garlic Seasoning

Recipe made by: Epiphane Garcia, Loïc Guilbert, Damien Donson, Enzo Duncan and Morgan Khenfouf.
Students in BTS Hospitality and Catering at CFA Sud Formation CCI Nîmes Marguerittes.

For 4 people :
- 500g peeled prawns
- 5 beefsteak tomatoes 
- 1/2 red onion
- 1 green pepper
- 1 red bell pepper
- 10 round radishes
- 1 cucumber
- Olive oil
- 1 bunch of chives

Guacamole :
- 2 lawyers
- 1 citron
- Olive oil
- Tabasco
- Espelette pepper
- Salt pepper
- Liquid cream
- 1 Chilli and Garlic Carving Seasoning

  1. Cut into brunoise (small cubes) the tomatoes, cucumber, onion, red and green peppers.
  2. Finely chop the chives.
  3. Cut the radishes into tooth cuts.
  4. Mix the vegetable brunoise and the prawns. Season with pepper and salt.
  5. Whip the cream.
  6. Mix the avocados with the Tabasco, olive oil, lemon juice, salt and pepper.
  7. Add the whipped cream to the guacamole. Put in pocket.
  8. Arrange the mixture of vegetables and prawns in the center of a soup plate. Pipe the guacamole on top and add some radishes.
  9. Cut and delicately place a few shavings of Chili and Garlic Seasoning.