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Serve immediately (or keep in the fridge until ready to serve, but not too long in advance as the dish gives out some juice while waiting to be eaten).
Start by grating the zest of one lime. Squeeze the juice of both limes.
2
Add 2 tablespoons of oil to the fresh crabmeat and add salt, pepper, and set on the side.Keep 2 tablespoons of the crab for the decoration (bigger pieces).
3
Peel the avocados, remove the pits. Cut 7 halves of the 4 avocados in small cubes, reserve the last half.
4
Mix together the lime zest, the lime juice, the cayennepepper, salt and pepper, and the last 2 tablespoons of oil. Mix well with the avocados.
5
Take a ring mold and place it on a small serving plate. Start by placing one layer of avocado at the bottom of the mold, then one layer of crab and again, another layer of avocado.
6
Remove the mold and decorate with slices of avocado and the crab meat reserved on top. Finish with a slice of lime if you wish, and some chopped chives.
Ready in 
