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Marrons are delicately flavoured freshwater crayfish.
Heat a little extra virgin olive oil in a large fry pan.
Add the marrons, flesh side down.
Turn once during cooking, seasoning the flesh with freshly ground pepper and adding a dash of extra virgin olive oil.
The marrons are cooked when they turn red and the flesh is just firm.
To make the salsa, simply mix the onion with the avocado, tomato, and basil.
Add a splash of extra virgin olive oil and season with salt and pepper.
To serve, arrange the marrons on a large platter and serve the salsa over the top.
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