This quick no cook tropical pineapple carpaccio with tamarind and chilli is inspired by a Mauritian street food snack. Serve as a starter.
Ingredients
1 large pineapple
1 medium sized red chilli
1 tsp flaked sea salt + extra for garnish.
1 tablespoon tamarind paste
1 tablespoon water
A handful of fresh mint leaves, chiffonade (stack and roll the mint leaves, then shred)
freshly ground black pepper
Instructions
Prepare the pineapple, by topping and tailing, and removing all of the peel. Get rid of as many of the black 'eye' hard bits as possible. Slice thinly either using a sharp knife or a mandolin on the ⅛ setting.
Mince ¾ of the chilli, reserving the rest in slices for a garnish. Then pound in a pestle and mortar with the salt until a paste forms.
Mix the salted chilli paste with the tamarind paste and an extra tablespoon of water.
Toss all the pineapple slices in the marinade making sure all is well coated. Lay on a serving platter and garnish with the reaming chilli, the mint and also a good grind of black pepper and a little extra salt.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/pineapple-carpaccio-tamarind-chilli/