Oysters Caviar Recipe
with Market Fish Cevichehouse-made wasabi creme fraiche and hackleback sturgeon caviar
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Ingredients
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Oysters and Accompaniments
Method
Preparation
- 1
Prepare the Ceviche
In a bowl, combine the diced market fish, lime juice, red onion, and chopped cilantro. Season with salt and black pepper to taste. Allow it to marinate in the refrigerator for at least 30 minutes.
- 2
Make the Wasabi Crème Fraîche
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the wasabi paste until well combined. Season with salt to taste. Set aside in the refrigerator.
- 3
Shuck the Oysters
Carefully shuck the oysters and place them on a serving platter with ice to keep them chilled.
- 4
Assemble the Dish
On each oyster, place a spoonful of the fish ceviche, followed by a dollop of the wasabi crème fraîche. Top each oyster with a small spoonful of hackleback sturgeon caviar.
- 5
Serve
Garnish with additional cilantro or lime wedges if desired, and serve immediately.