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Back Tropical Tuna Carpaccio with Guacamole

Tropical Tuna Carpaccio with Guacamole
Categories:Salads, Seafood
Ethnic Origins:Other
Recipe Courtesy of:
 Mick & Lucy Fleming / Peter Tonti
 The Macal River Camp
1 tuna of about 5 lbs

1 each small onion
1 each green pepper
1 each mango
2 each oranges
6 oz papaya
6 oz honey dew melon
4 oz Mango vinegar
hand full chopped cilantro
8 oz olive oil
1 table spoon white sugar
1 teaspoon mustard
salt & pepper to taste

2 each ripe avocado
1 each small onion
2 each firm tomatoes
juice of 1 lime
salt & pepper to taste
Clean the tuna and trim the loins, taking of all the dark bloodlines in between the loins.
Using a sharp knife cut the tuna in slices. Put the slices, one by one in between plastic sheets and softly pound them to get them as thin as possible. Keep the slices in the cooler till serving time.

Dice the onion and the pepper and cut the fruits in little 'brunoise' cubes.
In a bowl mix the vinegar with the sugar add mustard, then slowly pour in the olive oil while whisking. Add the diced onion, sweet pepper, chopped cilantro, fruits and salt and pepper to taste.
Keep the salsa chilled till needed.

Dice the onion very fine. Take the seeds out of the tomato and cut the meat 'en bruniose'
Cut the avocado around the pit and separate the two halves. Take the meat out of the skin with a spoon and mash the avocado while using a fork. Sprinkle the avocado with lime juice and add salt and pepper to taste.

Spoon some of the guacamole on a plate

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