Fresh Alaskan Oysters Recipe
Half dozen, on the half shell with a side of house made escabeche
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Ingredients
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Oysters
Method
Preparation
- 1
Prepare the Escabeche
In a medium bowl, combine the julienned carrots, sliced red onion, and jalapeño. In a separate bowl, whisk together the white vinegar, olive oil, minced garlic, salt, and black pepper. Pour the dressing over the vegetables and toss to coat. Stir in the chopped cilantro. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 2
Shuck the Oysters
Using an oyster knife, carefully shuck the fresh Alaskan oysters, ensuring to keep the oyster in its shell and preserve the liquor (the natural juice). Place the shucked oysters on a serving platter filled with crushed ice to keep them chilled.
- 3
Serve
Serve the oysters on the half shell with a generous side of the house-made escabeche. Enjoy immediately for the best flavor.