Our Delikatessen Recipes


  • 4
  • 20min
  • 400g Kaviari Brown Crab meat
  • 2 white peaches
  • 100g cherry tomato
  • 2 avocados
  • 1 lime
  • 4 sprigs Thai cilantro
  • 80ml Alexis Muñoz olive oil
  • Salt
  • Espelette pepper


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