Chilled and refreshing, these oysters served with a spoonful of pear ceviche are the ideal appetizer. The pear and cucumber add a cool, sweet, acidic note to balance the brine in the oyster and the heat from the jalapeño.
Look for fresh, live oysters that smell clean, with tightly closed shells. Do not buy oysters that are opened; they aren’t safe for consumption. If the shell is slightly open, give it a tap, if it snaps shut it is still alive.
Care and Cleaning
Refrigerate live oysters flat side up and covered with a damp towel. Do not store in an airtight container or in ice. Melted ice water and lack of oxygen can kill oysters.
To clean, place oysters in a colander and rinse under cold running water. Scrub off any mud and debris with a scrub brush.
To shuck, hold the oyster flat side up, insert a knife into the opening near the hinge, and twist to open. Once the hinge gives, slide the knife along the shell to sever the muscle, and pick out any grit or pieces of broken shell.
- 1 dozen oysters, shucked
- 1 Asian pear, finely chopped
- ½ an English cucumber, seeded and finely chopped
- 1 jalapeño, finely chopped
- 3 Tbsp fresh cilantro, finely chopped
- 3 Tbsp fresh lime juice
- 2 Tbsp blended oil
- 1 tsp kosher salt
- Fresh ground pepper
- Mix all ingredients and allow to marinate at least one hour.
- Arrange 12 freshly shucked oysters on a bed of ice and spoon ceviche over each individual oyster. Serve and enjoy!