*MONTEGO BAY CARPACCIO WITH PAPAYA MANGO SALAD

As Prepared by  Executive Chef, Samuel Boyd

CARPACCIO
1/2 pound dolphin, skinned and boneless
1/2 pound salmon, skinned and boneless
1/2 pound sea scallops
1/2 pound tuna, skinned and boneless

MARINADE
1 star anise
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon tamarind sauce
1 teaspoon white or dark Jamaican rum
2 tablespoons extra virgin olive oil
Juice of 3 limes
Salt and freshly ground black pepper

SALAD
2 ripe mangoes, peeled and julienned
1/2 ripe papaya, peeled and julienned
1/2 teaspoon chopped jalapeno
1/2 small red onion, finely chopped
3 tablespoons chopped cilantro
1 teaspoon peeled and grated ginger
2 teaspoons brown sugar
juice of 1 lime
juice of 1 orange

GARNISH
1/4 bunch cilantro, finely chopped
Freshly ground black pepper

PREPARATION
Cut fish and scallops in thin slices and arrange on a large plate.

For marinade, mash anise with a mortar and pestle. Combine anise and remaining
ingredients in a bowl and mix well. Adjust seasoning with salt and pepper.

Lightly brush marinade over each piece of fish, cover and refrigerate for 2 hours.

For salad, mix mangoes and papaya in a bowl with all ingredients. Cover and
refrigerate for 1 hour.

On chilled plates, place a small mound of salad in the center, top with carpaccio and garnish with cilantro. Grind black pepper over plates. »
Serves 6.

*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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