Other

Oyster Ceviche

Oysters Ceviche
Photo by Josh Rhinehart and Christiana Roussel
ClickThru butter poached oyster rockefeller ice cream from the florabama
Photo by Josh Rhinehart and Christiana Roussel

recipe heading-plus-icon

yields

2-4 servings

    Ingredients
  • 24 shucked Gulf Oysters, shells cleaned and retained
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon black peppercorns, toasted and finely ground
  • 1 teaspoon cumin seeds, toasted and finely ground
  • Juice of 4 limes
  • 2 tablespoons high-quality tequila
  • 4 sprigs cilantro, leaves only
  • 1 tomato, seeded and diced
  • ½ cup diced red onion
steps
  1.  Combine all ingredients in a large non-reactive bowl.  Stir gently, cover and refrigerate for four hours.
  2. To serve, place one oyster in a half shell and spoon mixture over.
  3. Serve with additional wedges of fresh lime.
  • Recipe from Rifko Meier, Oysters XO

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW