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PICKLED STINGRAY WITH LIME AND SECHUAN PEPPER ON PLUM CARPACCIO

Reference used: 2924

 

Thinly slice the plum and arrange neatly on a plate. Using a cutter, cut the desired size and remove the excess.

With a smaller cutter, mold the Exquisitarium stingray on one side of the plum slices.

On top of the stingray put mandarin triangles and some diced strawberries. Season everything with a few drops of the pickle from the stingray.

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