Oyster Ceviche Recipe

Ingredients:

• 16 large oysters
• 2 cups freshly squeezed lime juice
• 1 red onion, finely diced
• 1-2 jalapeños, seeded and finely diced
• 1 large tomato, diced
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Shuck the oysters and discard the top shell. Leave the oysters in the bottom half of the shell and place them on a platter.
2. In a medium bowl, combine the lime juice, red onion, jalapeños, tomato, cilantro, olive oil, salt, and pepper.
3. Pour the mixture over the oysters, making sure each oyster is covered.
4. Cover the platter with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. When ready to serve, remove the plastic wrap and garnish with additional cilantro.

Serving Suggestions:

Serve the oyster ceviche as an appetizer or light lunch along with crackers, toast points, or tortilla chips.

Verdict:

This oyster ceviche recipe has a fresh and tangy flavor that pairs perfectly with the salty brininess of the oysters. It’s a healthy and light dish that’s perfect for summer gatherings or any time you’re craving a seafood dish that’s a little different from traditional cooked oysters.