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Three shrimp and grilled pineapple appetizers in coconut sauce with green herb oil, jalape ja o, and pink radish on a dark plate.

An upscale Michelin-style seafood first course on a small matte charcoal ceramic plate with a raised rim. The well of the plate is filled with a silky white coconut sauce. Bright emerald herb oil is liberally streaked and marbled throughout the sauce in painterly swirls. Three rectangles of deeply charred pineapple are arranged in a loose line. Chilled poached shrimp are sliced horizontally all the way through in thin translucent ebi-style sheets and gently draped over each piece of pineapple. Tiny beet-pickled jicama coins, cut with an apple corer, are scattered throughout the plate—vivid fuchsia pink from the beet brine. Paper-thin shaved jalapeño rings are placed organically, with one on one shrimp, another slightly off-center in the sauce, and another partially overlapping a jicama coin. Sparse micro cilantro adds freshness without clutter. Fine-dining plating with generous negative space, dramatic restaurant lighting, hyper-realistic food photography, elegant contemporary presentation. See more

#food #seafood #fine dining

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