Shrimp Ceviche and Guacamole Recipe & Chili and Garlic

For 4 people:

• 500g peeled pink shrimp
• 5 beefsteak tomatoes
• 1/2 red onion
• 1 green bell pepper
• 1 red bell 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 Chili & Garlic seasoning pencil

1. Dice the tomatoes, cucumber, onion, and red and green bell peppers into a brunoise (small cubes).
2. Finely chop the chives.
3. Cut the radishes into a saw-tooth pattern.
4. Mix the vegetable brunoise and the shrimp. Season with salt and pepper.
5. Whip the cream.
6. Blend the avocados with the Tabasco, olive oil, lemon juice, salt, and pepper.
7. Fold the whipped cream into the guacamole. Place in a piping bag.
8. Plate the vegetable and shrimp mixture in the center of a shallow bowl. Pipe the guacamole on top and add a few radishes.
9. Shave and delicately place a few shavings of Chili and Garlic Seasoning on top.