Oysters Peinados Recipe
Fresh oysters topped with onion, tomato & cilantro, topped with pieces of shrimp & octopus.
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
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters and toppings base
Method
Shuck oysters and chill
- 1
Shuck and prep
Shuck oysters on the half shell carefully, collecting any liquor if desired. Place oysters on a bed of crushed ice or a chilled platter to keep cold.
- 2
If needed, lightly pat oysters dry with a clean towel to remove excess moisture.
Prepare the onion-tomato-cilantro topping
- 3
Dice and combine
In a small mixing bowl, combine the finely diced red onion and diced tomato.
- 4
- 5
Whisk in lime juice and olive oil; season with sea salt and black pepper. Toss gently to coat. Set aside to marry flavors.
Prepare seafood toppings
- 6
Prepare shrimp and octopus
If the shrimp and octopus are not already pre-cooked, simmer or blanch until just cooked through and tender. Let cool to room temperature, then cut into small, uniform pieces (about 1/4 inch).
Assemble oysters
- 7
- 8
Place a few pieces of shrimp and octopus on top of each oyster, arranging attractively.
Finish and serve
- 9
Season and present
Taste a small amount of the topping and adjust salt or lime juice if needed. Serve immediately on a chilled platter, with additional lime wedges if desired.
- 10
