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 lime juice, 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 ceviche to taste with coarsely cut coriander.