Oysters with lime-chili sauce salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Oysters, shucked, shells reserved |
| 2 | larges | Shallots, fresh |
| ½ | bunch | Coriander |
| 1 | each | Chili, Jalapeno, seeded |
| 1 | each | Chili, red, seeded |
| ½ | cup | Juice, lime, fresh |
Directions
Place the raw oysters on their half shells on a serving plate.
Dice the remaining ingredients to approximately the same size (not too fine). Place these diced ingredients in a bowl with the lime juice and mix well. Dab this relish onto the oysters and serve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA
Related recipes
- Barbecued oysters on spinach and red onion salad
- Fried oysters with chili corn sauce-brennan's
- Oriental oysters
- Oyster coctail sauce
- Oyster orgy with spicy sauce
- Oysters
- Oysters in champagne sauce
- Oysters in mango remoulade
- Oysters in spicy black bean sauce
- Oysters in tempura batter with lemon ginger sauce
- Oysters in tempura batter with sesame seeds and lime
- Oysters mexicana
- Oysters on the half shell with red wine vinegar sauce
- Oysters paprika
- Oysters tsai
- Oysters with two sauces
- Sauteed lettuce and oysters
- Scallops with chilli and lime sauce
- Seared oysters braised leeks and chili
- Sweet and sour oyster