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Oysters with Pickled Ginger Salsa




Source of Recipe


Internet


List of Ingredients




24 fresh oysters such as Hog Island, Preston Point, Fanny Bay, etc.

Pickled Ginger Salsa
Yield: Approximately 1-1/2 cups

1/4 cup diced jicama
1/2 cup peeled, seeded and diced cucumber
1/4 cup finely sliced red onion
3 tablespoons chopped pickled ginger
1 tablespoon seasoned rice wine vinegar
1 teaspoon lemon juice
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon toasted sesame seeds
1/4 teaspoon sugar (or to taste)
Salt and fresh ground pepper to taste

Combine all ingredients, cover and refrigerate. Use same day as made.

To serve: With oyster knife, remove top shell from each oyster being careful to reserve all liquor (juices). Cut underneath oyster to free it from bottom shell. Place a teaspoon or so of Pickled Ginger Salsa on top of each oyster and serve immediately.


Recipe