In a small bowl, combine the minced Serrano chili, chopped cilantro, and red wine vinegar. Season with salt to taste. Mix well and set aside to let the flavors meld.

Prepare the Mignonette

Carefully shuck the fresh oysters using an oyster knife, ensuring to keep the oyster liquor in the shell. Discard the top shell.

Shuck the Oysters

Arrange the shucked oysters on a serving platter. Squeeze fresh lime juice over each oyster, then spoon a small amount of the Serrano and cilantro mignonette over each one. Serve immediately.

Serve

Fresh oysters

baja oysters

Recipe information

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