Photo by Josh Rhinehart and Christiana Roussel
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
- Combine all ingredients in a large non-reactive bowl. Stir gently, cover and refrigerate for four hours.
- To serve, place one oyster in a half shell and spoon mixture over.
- Serve with additional wedges of fresh lime.
- Recipe from Rifko Meier, Oysters XO