Oyster Ceviche

By: Hannah Lee Leidy
Oysters Ceviche
Photo by Yewande Komolafe

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2 Servings

  • 12 oysters, 1/4 cup lime juice (from about 2 limes), 1/4 cup orange juice (from about half an orange), 2 tablespoons lemon juice (from about half a lemon), 1/4 cup finely sliced red onion, 1 tablespoon chopped cilantro, plus leaves for garnish, 1 teaspoon olive oil, 1/2 teaspoon Tabasco, Salt and pepper to taste, Chips to serve
  1. Shuck the oysters. Drain the shucked oysters in a fine mesh sieve and let sit until there is no liquid, about 5 minutes.
  2. In a large bowl, combine the lime, orange, and lemon juices. Add the drained oysters and let marinate for 5 minutes.
  3. Toss in the remaining ingredients and season to taste with salt and black pepper.
  4. Serve the oyster ceviche immediately with tortilla or potato chips alongside.


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