AVOCADO TOAST
with scampi ceviche

Peel the raw scampi then cut it in ceviche, in small cubes. Add
small cubes of tomato and some lemon balm very finely. Set
aside in the fridge.
Open the ripe avocados, get the inside of an avocado and make
a puree with a knife. Mix this puree with the cheese spread.
Flavor with Cointreau®.
Cut into thin slices the inside of the other avocado.
Fry the slices of bread with a little bit of butter, on both sides.
Then cool.
Spread the toast with this cream then place 6 avocado slices.
In the ceviche, add some lemon juice, some fleur de sel and
Cointreau®.
Fill a circle of ceviche on the toast, then remove the circle.
Decorate with a little lemon balm and drizzle the avocado with
the lemon luice with Cointreau®.