Caviar and avocado tartare

Remove the skin and seed from the avocado, cut into 5mm cubes and transfer to a bowl

Chop the onion into 5mm cubes and place in a bowl filled with water to make the onion. After a few minutes, squeeze out the water with a cloth and add it to the bowl in step (1)

Add the shredded crab meat and [A] to the bowl of [1] and mix thoroughly

Place the ring mold on a tray and pour in [3] to about half the depth of the mold (approximately 35g per serving). Sprinkle chopped chives on the surface and place in the refrigerator to chill

Once cooled and set aside, transfer to a plate using a spatula. Add caviar (about 6g per serving), and top with tomato concassé, Italian parsley, and chives to complete