Thursday, July 3, 2008

Seviche de Ostras (Oysters Marinated in Lime Juice)

Serves 8.

  • 4 dozen oysters, shucked
  • 1 cup lime or lemon juice
  • 3 large tomatoes, peeled and chopped
  • 1 large onion, finely chopped
  • 1 fresh hot red pepper, seeded and chopped
  • 2 tablespoons mint leaves, chopped
  • salt, freshly ground pepper
  • lettuce leaves
  • Put the oysters into a large glass or china bowl with the lime or lemon juice, cover, and refrigerate overnight.
  • Strain the oysters, reserving the juice.
  • In the bowl combine the oysters with the tomatoes, onion, hot pepper, mint leaves, and 1/4 cup of the reserved juice.
  • Season to taste with salt and pepper.
  • Line a serving bowl with lettuce leaves and pour in the oyster mixture.

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