Oysters on the half shell with pickled ginger salsa

4 servings

Ingredients

Quantity Ingredient
24 Fresh oysters - such as Hog Island;
Fanny Bay; Preston Point,
Or any good half-shell oysters
=== PICKLED GINGER SALSA ===
¼ cup Peeled and diced jicama
½ cup Peeled; seeded, diced cucumber
½ cup Finely diced red onion
3 tablespoons Chopped; pickled ginger
1 tablespoon Seasoned rice wine vinegar
1 teaspoon Fresh lemon juice
1 tablespoon Coarsely chopped fresh cilantro
1 teaspoon Toasted sesame seeds
¼ teaspoon Sugar
Kosher salt; to taste
Freshly ground black pepper; to taste

Directions

In a medium mixing bowl, combine all salsa ingredients. Cover and refrigerate. This salsa is best used the day it was made, as it tends to loose its crisp character over time. To serve: Shuck each oyster by carefully inserting the point of an oyster knife between the shells and twisting; dont lose the juices. Free the oysters from the bottom shell by gently sliding a knife underneath it. Top with a teaspoon of the pickled ginger salsa. Serve immediately. This recipe yields 4 to 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9615 broadcast 07-17-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-06-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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