Appetizer of avocado and crab

Peel the lime until the flesh is just visible. Hold the fruit over a bowl to collect the juice and cut the wedges between the fleece with a sharp knife. Lay the segments aside and squeeze the fleece well above the bowl.

Halve the avocados, remove the seeds and scoop out the peel with a spoon.

Cut 2 avocado halves into thin slices. Mash the other halves with the crème fraîche, garlic and a tablespoon of the lime juice.

Season the avocado crème with salt and chilli flakes and put it in the piping bag.

Divide the avocado slices in the shape of a palm tree crown over plates.

Mix the crab with a few drops of lime juice and season with salt and pepper.

Divide the crab mixture as the trunk of the palm tree over the plates. Spray the avocado cream around the palm tree or spray an island as the base of the trunk. Sprinkle with the pomegranate seeds if necessary.