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Bring home a taste of the Caribbean with our unique and flavorful West Indies Fish Cakes. Featuring fresh fish, curry aioli, and a light pineapple chili salsa, this pleasant blend of refreshing and zesty flavors was hand-crafted by our Michelin-starred chef to transport your taste buds to an island state of mind.

West Indies Fish Cake


  • 6 oz White fish chopped, Cod, Pollack, Hake (any white Fish or mixture if available)
  • 1 oz diced red bell peppers
  • 3 oz diced boiled potatoes
  • ¼ tsp dried thyme
  • 1 oz diced scallions
  • ½ tsp yellow curry powder
  • ⅓ tsp jerk seasoning
  • 1 oz potato flakes
  • 1 egg
  • ½ lemon
  • 1 oz. chopped parsley
  • 1 tsp hot sauce
  • ¼ tsp pepper or Old Bay seasoning

1. Boil potatoes until tender
2. Add fish and boil together with potatoes until cooked
3. Drain liquid well and transfer to mixing bowl
4. Add rest of ingredients and mix together, mixture should be firm
5. Form into 2 oz patties (2 cakes per portion)
6. Fry in oil until golden, sprinkle with Old Bay seasoning

Curry Aioli

  • 2 oz mayonnaise
  • 1 pinch or pepper or cayenne pepper
  • ½ tsp yellow curry powder
  • 1 tsp jalepeno puree
  • ¼ tsp tumeric
  • ½ lemon
  • ½ minced garlic cloves
  • ¼ tsp jerk spice

1. Roast jalepeno until charred, add to blender with garlic and puree
2. Mix all ingredients together in food processor

Pineapple Salsa (Optional)


  • 2 oz diced pineapples
  • ¾ oz fine diced red bell peppers
  • ¾ oz fine diced yellow bell peppers
  • ⅓ oz. chopped cilantro
  • 1 tbsp white sugar
  • ½ oz diced red onion
  • 1 tbs rice wine vinegar
  • ½ tbsp olive oil

1. Mix all ingredients together let rest 30 minutes minimum in fridge

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