Soused oysters - ostiones en escabeche

4 servings

Ingredients

Quantity Ingredient
Jim Vorheis
½ cup Light olive oil
⅓ cup Finely sliced white onion
8 Garlic cloves, peeled
½ cup Finely sliced carrots, blanched
½ cup Cauliflower flowerets, blanched
2 California bay leaves
3 Fresh marjoram sprigs or 1/4 tsp dried
1½ teaspoon Dried oregano, Mexican if possible
½ teaspoon Peppercorns
Sea salt to taste
¼ cup Vinegar
2 cups Shucked oysters or other seafood (shrimp, crab,
Scallops, alone or together)
1 Lime, thinly sliced
Strips of canned jalapenos en escabeche (to taste)

Directions

Heat the oil in a large frying or saute pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes.

Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes.

Set aside to cool. Refrigerate overnight and serve at room temperature.

* Jalapenos may be omitted and passed separately at the table.

The Art of Mexican Cooking From the collection of Jim Vorheis

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