6 servings
Place the slices on a plate.
Using a cheese slicer, cut some small parmesan cheese flakes and add them on top of the carpaccio, then the blueberries, and finally, pour the lemon juice, olive oil, and some salt and pepper.
Salmon, beetroot and blueberry tartare
Grilled skirt steak crostini with blueberry and merlot reduction
Pacific pomfret, salmon, passion fruit, and rough bindweed ceviche
Focaccia with raspberries, Roquefort cheese and onion in red wine
Melon with prosciutto and rough bindweed fruit
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
MAQUI BERRY FRENCH TOASTS WITH AGAVE SYRUP AND BLUEBERRIES
Bittersweet Tilapia Tacos
Panko shrimp spoons with raspberry and passion fruit sauce.
PANKO-CRUSTED CAMBEMBERT CHEESE WITH RASPBERRY SAUCE