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

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2-4 servings

  • 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
  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

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