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Recipe
Oysters On The Half Shell With Pickled-ginger Salsa Recipe
Print Recipe
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Ingredients
1/4 tsp sea salt
3 tbsps sliced pickled ginger
1 tbsp seasoned rice wine vinegar
1/4 tsp sugar
24 fresh oysters
1 tbsp sliced fresh cilantro
1/4 c finely sliced red onion
1/4 tsp freshly ground black pepper
2 tsps fresh lime or lemon juice
1 tsp toasted sesame seeds
1/4 c peeled & sliced jicama
1/4 c peeled, seeded, & sliced cucumber
Directions
Step #1 Combine first 11 ingredients In a large-ish mixing bowl.
Step #2 Cover up & put in the fridge until ready to serve.
Step #3 Shuck each oyster by carefully inserting the point of an oyster knife at the hinge end of the shells & twisting.
Step #4 (Don't lose the juices.
Step #5 ) Discard top shells.
Step #6 Free the oyster from the bottom shell by carefully sliding a knife underneath it.
Step #7 Serve with Pickled-ginger Salsa.
Step #8 Chef John Recommends: A citrusy, non-oaked Sauvignon Blanc.
Step #9 Alternative Pour: A lean California brut sparkling wine.
Enjoy the Oysters on the Half Shell with Pickled-ginger Salsa recipe
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Viewing Oysters on the Half Shell with Pickled-ginger Salsa Receipe
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