- 120 g of flesh of flesh
- 80 g Carrot
- 50 g Celery
- 12 pcs Cherry tomatoes
- 8 pcs. Small capers in salt
- 4 pcs Taggiasche olives
- 2 pcs Avocado
- 1 pc Shallot
- Chili powder
- Extra virgin olive oil
Peel and finely chop the celery and carrot. Peel the shallot and chop it. Stone the olives and chop them with the capers, without desalination.
Divide the tomatoes into 4 wedges. Remove the avocado from the hazel and peel and reduce the pulp in small pieces. Sprinkle them with lemon juice to prevent them from blackening due to oxidation.
Collect all the ingredients you have prepared in a bowl and mix gently mixing them well. Season with oil, salt and a pinch of chilli pepper, measuring the spice according to your taste (guacamole).
Season the chopped crab meat with 2 tablespoons of oil, lemon juice and a little salt. Spread the guacamole in the individual dishes using a square pastry cutter (side 6.5 cm), complete with the crab meat and serve accompanying to taste with triangles of fried cornmeal.
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