Kumamoto Oysters Recipe

Inspired by Barbacoa Grill

Time30m

Serves2

Half dozen oysters on the half shell served with roasted jalapeño & tomato relish

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation

Prepare the Oysters

Carefully shuck the Kumamoto oysters and place them on a serving platter, ensuring they remain on their half shell.

Roast the Jalapeños

Preheat the oven to 400°F (200°C). Place the jalapeños on a baking sheet and roast for about 15 minutes or until the skins are blistered. Remove from the oven, let cool, and then chop finely.

Prepare the Tomato Relish

Dice the Roma tomatoes and red onion. In a bowl, combine the chopped jalapeños, diced tomatoes, red onion, chopped cilantro, lime juice, olive oil, salt, and black pepper. Mix well to combine.

Assemble and Serve

Spoon the roasted jalapeño and tomato relish generously over each Kumamoto oyster. Serve immediately with lemon wedges, if desired.