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Ingredientes
- Â Â Assorted oysters
- 1 c. red wine vinegar
- 1 x pureed canned chipotle
- 1 Tbsp. cracked black peppercorns
- 2 x shallots finely diced
- 1 Tbsp. coarsely-minced cilantro
- 1Â 1/2 tsp honey
- Â Â Salt to taste
- 2 c. fresh lime juice
- 3/4 c. fresh orange juice
- 2 x garlic cloves finely minced
- 1 Tbsp. chopped fresh ginger
- 1 Tbsp. honey
- 3 x limes
- 1/4 c. finely-minced shallots
- 2 Tbsp. coarsely-minced cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- For the Chipotle Mignonette: Combine all ingredients together in a small bowl. Season with salt to taste. Chill for 1 hour.
- For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cold.
- Peel the limes and julienned the zest. Separate the flesh into segments. When the syrup has cooled to room temperature, add in the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a non-reactive bowl. Serve at room temperature on the oysters.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 17mg | 1% |
| Potassium 370mg | 11% |
| Total Carbs 29.53g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 13.2g | 9% |
| Protein 1.86g | 3% |
