Oysters By The 1/2 Dozen Recipe
Served with roasted jalapeno ponzu, lemon, and avocado.
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Ingredients
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Oysters and Accompaniments
Method
Preparation and Serving
- 1
Roast the Jalapeño
Preheat your oven to 400°F (200°C). Place the jalapeño on a baking sheet and roast for about 10-15 minutes until the skin is charred and blistered. Allow it to cool, then chop finely.
- 2
Make the Ponzu Sauce
In a small bowl, combine the roasted jalapeño, soy sauce, rice vinegar, lemon juice, sesame oil, and chopped cilantro. Mix well and season with salt and black pepper to taste. Set aside.
- 3
Prepare the Oysters
Shuck the oysters carefully, keeping them on the half shell. Place them on a serving platter with crushed ice for presentation.
- 4
- 5
Serve
Drizzle the roasted jalapeño ponzu sauce over the oysters and serve immediately with lemon wedges on the side.