Quarter the cherry tomatoes, drain the Kaviari crabmeat and mix well. Drizzle with the juice of half a lime and olive oil. Add the finely chopped Thai cilantro and season with salt and Espelette pepper.
Prepare the guacamole, mash the avocados and add the juice of the remaining half lemon. Season with salt and Espelette pepper.
Using a circle, arrange the crabmeat mixture on a plate, then add the guacamole. Arrange the slices of white peach on top and drizzle with olive oil.
* Ingredients available in our delikatessens