Oyster Ceviche
serves 2-4 as an appetizer
Small briny oysters are an unusual seafood choice for ceviche, but are a natural fit with tomatoes and jalapeños. Bright notes of lime juice and bits of flavorful cilantro round out this satisfying dish. If you're a fan of spicy food, leave the seeds in the jalapeños.
10 small oysters, shucked, liquor strained and reserved
2 tomatoes, peeled, seeded and chopped
3 tablespoons fresh lime juice
1 small onion, minced
1 clove garlic, crushed
3 jalapeño peppers, seeded and finely chopped
1 tablespoon minced cilantro
3 tablespoons olive oil
prep: 10 minutes
total: 2 hours
oyster knife
sieve
saucepan
non-reactive glass or stainless steel mixing bowl
1. Mix all the ingredients in a non-reactive bowl, cover with plastic wrap and chill in the refrigerator for 1-2 hours.
2. Add salt to taste and serve with tortilla chips.
