* Avocado and Shrimp Tartare

Prepared by Executive Chef, Alfred Hauser

4 ripe avocados, peeled and diced
l pound medium sized, cooked shrimp, peeled and deveined, diced
2 tablespoons chopped cilantro
2 teaspoons chopped jalapeno
1 shallot, finely chopped
Juice of 2 lemons

4 large tomatoes
l tablespoon extra virgin olive oil
Salt and freshly ground black pepper

1 1/2 cups plain yogurt
Juice of 1/2 lemon

6 teaspoons caviar
1/4 bunch cilantro
8 cherry tomatoes, halved

In a large stainless steel bowl, combine avocado, shrimp, cilantro, jalapeno, shallot and lemon juice. Gently mix. Season with salt and pepper, and refrigerate for 2 hours

For tomato coulis, fill a small pan with water and bring to a boil. Using a sharp knife, gently tear the skin of the tomatoes lengthwise in a couple of spots and place in boiling water for about 3 minutes. Place tomatoes into ice water for 2 minutes or until skin starts to separate from tomato. Peel, cut in half and seed using a small spoon. Transfer tomatoes to a food processor and blend until smooth. Place purée in a bowl, mix in olive oil, salt and
pepper. Transfer to a non-reactive bowl, cover and refrigerate 45 minutes, stirring occasionally until any air bubbles have burst.

On chilled plates, mound avocado mixture into a 3-inch wide by 1/2~inch high ring mold. Level the mixture and smooth the top. Carefully remove the mold.

Fill a small piping bag with tomato coulis.

Pipe a small border approximately 2 inches from the mold.

Mix yogurt with lemon juice and season with salt and ground pepper. Pipe yogurt mixture inside tomato coulis border to create a contrast in color. Top tartare with caviar. Garnish with cilantro and cherry tomatoes.

Serves 4.

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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