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Ingredientes
- 24 x Fresh oysters - such as Hog Island,
- Â Â Fanny Bay, Preston Point,
- Â Â or possibly any good half-shell oysters
- 1/4 c. Peeled and diced jicama
- 1/2 c. Peeled, seeded, diced cucumber
- 1/2 c. Finely diced red onion
- 3 Tbsp. Minced, pickled ginger
- 1 Tbsp. Seasoned rice wine vinegar
- 1 tsp Fresh lemon juice
- 1 Tbsp. Coarsely minced fresh cilantro
- 1 tsp Toasted sesame seeds
- 1/4 tsp Sugar
- Â Â Kosher salt to taste
- Â Â Freshly grnd black pepper to taste
Direcciones
- In a medium mixing bowl, combine all salsa ingredients. Cover and chill. This salsa is best used the day it was made, as it tends to loose its crisp character over time.
- To serve: Shuck each oyster by carefully inserting the point of an oyster knife between the shells and twisting; dont lose the juices. Free the oysters from the bottom shell by gently sliding a knife underneath it. Top with a tsp. of the pickled ginger salsa. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 15 | 21% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 153mg | 6% |
| Potassium 187mg | 5% |
| Total Carbs 8.77g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.93g | 1% |
| Protein 4.91g | 8% |
