2 ripe medium avocados (about 1 pound)
4 very small carambolas (about 1/2 pound)
Salt and white pepper
1 orange
Cut avocados in half lengthwise and remove pit and skin.
Cut those into thin crosswise slices on a slant.
Arrange on four plates.
Shave the tips off the carambola fins, then cut the fruits across into very thin slices.
Place one slice of caramobla onto each avocado piece.
Sprinkle salt and white petter over all of them and then squeeze the orange and let the juice drip over them.
Let stand for at least 15 minutes before serving.
