2 ripe medium avocados (about 1 lb.)
4 very small carambolas (about ½ lb.)
Salt and white pepper
1 juice orange
Halve the avocados lengthwise; remove pit and skin. Cut 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, placing one on each avocado piece. Sprinkle salt and white pepper over all, then squeeze the orange juice over that. Let stand at least 15 minutes before serving.
