Avocado Papaya Carpaccio with Crayfish

Mix all ingredients in a bowl, season with salt, pepper and possibly a little more lime juice and honey.

Peel and halve the avocados and papayas. Scrape out papaya kernels with a spoon, stir 2 tablespoons of it into the vinaigrette. Remove the remaining seeds and the avocado seeds. (The papaya seeds taste like radish and are rich in enzymes and fiber.) Cut the pulp of the avocado and papaya into thin slices and distribute them in a fan shape on five plates. Immediately sprinkle the carpaccio with the vinaigrette, as without the addition of acid (in this case the lime juice in the vinaigrette) the pulp of the avocado would oxidize and turn brown. Spread the crayfish over the carpaccio, also drizzle with the vinaigrette. Garnish the dish with quartered cherry tomatoes and coriander leaves if you like.

Cut the carrot into thin slices. For the crayfish, bring a large pot of water with sea salt and the other ingredients to a boil. Boil the crayfish in portions (max. 5 at a time) for 2 minutes, then lift out of the water, allow to cool a little and break out of the shell. To do this, separate the crayfish tail from the head, cut open the shell on the tail on the inside with kitchen scissors and detach it from the meat. Carefully cut open the crayfish tail in the middle on the back and remove the intestine.

Serve with some baguette.