Oyster Ceviche - Rifko Meier (James Beard)

I gotta admit... I’m a sucker for ceviche (as long as it’s not sweet/too fruity). As sad as it may sound, I copied Cantina Laredo’s Recipie and make it ALL THE TIME at my house. This oyster Recipie is interesting to me.... and I will try soon.

James Beard Recipie : Oyster Ceviche

“For those occasions when a raw bar just won't do, try this oyster ceviche. Cooked lightly in acid, the oysters retain their texture and flavor, yielding a refreshing appetizer that keeps the bivalves front-and-center.”

Ingredients
12 oysters
1/4 cup lime juice (from about 2 limes)
1/4 cup orange juice (from about half an orange)
2 tablespoons lemon juice (from about half a lemon)
1/4 cup finely sliced red onion
1 tablespoon chopped cilantro, plus leaves for garnish
1 teaspoon olive oil
1/2 teaspoon Tabasco
Salt and pepper to taste
Chips to serve

Method
Shuck the oysters. Drain the shucked oysters in a fine mesh sieve and let sit until there is no liquid, about 5 minutes

In a large bowl, combine the lime, orange, and lemon juices. Add the drained oysters and let marinate for 5 minutes. Toss in the remaining ingredients and season to taste with salt and black pepper.

Serve the oyster ceviche immediately with tortilla or potato chips alongside.



Sounds good to me.


Anyone else done something similar? Thoughts?