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Receta Oysters On The Half Shell With Pickled Ginger Salsa
by Global Cookbook

Oysters On The Half Shell With Pickled Ginger Salsa
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Ingredientes

  • 24 x Fresh oysters - such as Hog Island,
  •     Fanny Bay, Preston Point,
  •     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
  •     Kosher salt to taste
  •     Freshly grnd black pepper to taste

Direcciones

  1. 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.
  2. 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.
  3. This recipe yields 4 to 6 servings.