Jamaican Tuna Carpaccio

Round Hill’s Executive Chef Martin Maginley demonstrates how to make tuna carpaccio served in a coconut shell. The dish is one of the resort’s signatures. He flavors the tuna with lime juice, salt, pepper, scotch bonnet, scallions, and coconut milk, and marinates the fish for 24 hours. For recipes, visit www.ciaprochef.com/WCA7

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