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INGREDIENTS |
- 55g avocado mousse
- 35g diced avocado slice
- 35g diced mango
- 100g fresh crab
- 0.5g lemon zest
- Sea salt to taste
- Black pepper to taste
- 10g lemon yuzu vinaigrette
- 15g beetroot leaves
PREPARATION |
- Place avocado mousse in a plate.
- Put over diced avocado then diced mango.
- Mix fresh crab with lemon zest, sea salt, black pepper and Yuzu vinaigrette.
- Place fresh crab over the diced mango.
- Top with beetroot leaves.