Raw & Chilled Peachtree Oysters* (va) Recipe

Inspired by Alewife

Time30m

Serves4

Leche De Tigre, Charred Scallion Oil

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Ingredients

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Oysters

12 pieces Fresh oysters

7/8 cup (200 ml) Leche de tigre

3 3/8 tbsp (50 ml) Charred scallion oil

Leche De Tigre

1/4 cup (60 ml) Fresh lime juice

1/2 cup (120 ml) fish stock

0.53 oz (15 g) Cilantro, chopped

1.06 oz (30 g) Red onion, finely chopped

1 piece Chili pepper, finely chopped

to taste Celtic sea salt

Charred Scallion Oil

6 pieces Scallions

0.42 cup (100 ml) olive oil

to taste Celtic sea salt

Method

Preparing Leche De Tigre

Make Leche De Tigre

In a blender, combine fresh lime juice, fish stock, cilantro, red onion, chili pepper, and salt. Blend until smooth. Strain through a fine mesh sieve and set aside.

Preparing Charred Scallion Oil

Char the Scallions

In a dry skillet over high heat, add the scallions and char them until they are blackened and fragrant, about 2-3 minutes. Remove from heat and let cool.

Blend with Olive Oil

In a blender, combine the charred scallions, olive oil, and salt. Blend until smooth and strain through a fine mesh sieve.

Assemble the Dish

Serve Oysters

Arrange fresh oysters on a serving platter. Spoon a small amount of leche de tigre over each oyster, followed by a drizzle of charred scallion oil. Serve immediately and enjoy!