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Sol Azul Oyster cebiche
Ingredients:
1 dozen de Sol Azul oysters, shelled, per serving
1 handful coriander, finely chopped
1 cup lemon juice
1 boiling water
1 ice water, to stop cooking
1 olive oil
1 onion, finely chopped
6 jalapeño chilis, sliced
2 tomatoes, chopped
1 avocado
salt, oregano and black pepper
olives
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PREPARATION:
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Scrub the oyster shells clean under cold running water. Open the oysters and shuck.
Place oysters on a heat-resistant strainer so they are as spread out as possible. Wash with enough boiling water then immerse in ice water. When they are cold, drain and place in another bowl.
Add lemon juice, olive oil, onion, coriander, chili, tomato, avocado, oregano, olives, salt and pepper. Serve as entrance, ideally in their own shells or in a bowl. Keep refrigerated until serving them. Match with cold white wine and tostadas. |
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