Avocado marinated with lime and anchovy coulis


  • 2 lawyers
  • 8 cl of lime juice
  • 2 cl of alici colatura
  • flower of salt

  • 0.20 g shichimi tōgarashi (Japanese blend of 7 spices)
  • 8 g of dried tomato powder
  • 6 g of nori seaweed powder
  • edible flowers


  1. Cut the avocados into quarters, marinate them in a mixture of lime juice and colatura for 10 minutes. Drain them.

  2. Mix the 3 powders (Japanese, tomato and nori seaweed) thoroughly and sprinkle them on the back of the avocado pieces.

  3. Cut each quarter in half for presentation. Place them face to face and possibly decorate with allymis flowers (or other small edible flowers).

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