Prawn Cebiche with fried carrot chips, by Franck Dieudonné (serves 4)
Prawn Cebiche
500 gr. of tiger shrimp
1 tomato
½ a yellow bell pepper
2 shallots or ½ a red onion
½ clove of garlic
½ a package of fresh coriander
4 green lemons or limes
2 carrots
4 tablespoons of Paltita avocado oil
Salt and black pepper to taste
Peel the prawns and flash-boil them in chicken stock; cut into cubes.
Cut the peeled bell pepper, tomatoes (peeled and without pips), shallots and garlic (very fine).
Place the prawns and the vegetables in a bowl and add the limejuice, Paltita avocado oil, salt and pepper. Let the ingredients marinate in the refrigerator for at least 3 hours.
Meanwhile, peel the carrots and slice them as thinly as you can, after which they are fried in avocado oil at a temperature not superior to 160º C. Once fried, season with salt and dry on kitchen paper.
Finish the cebiche to taste with coarsely cut coriander.

Now, enjoy! I recommend accompanying this dish with a good Chilean Sauvignon Blanc (preferably from the Casablanca Valley).