Citrus Oyster Ceviche on the Half-Shell

Temps des Fêtes 2011
food and drink

BY: Jennifer MacKenzie

Oysters on the half-shell are a delicacy on their own, but you can dress them up even more by creating this brightly flavoured ceviche. It’s a delicious way to enjoy fresh oysters that are “cooked” with citrus juice rather than heat, keeping them lovely and tender. Use oysters that are about 3 inches (8 cm) in size with nice looking shells. If you haven’t shucked oysters before, buy a few extra to practice so you’ll have enough shells for serving. Alternatively, some fish mongers will shuck them for you; just be sure to save the shells and have them shucked as close to making the ceviche as possible, for optimum freshness

8 oysters
3 tbsp (45 mL) freshly squeezed lime juice
3 tbsp (45 mL) freshly squeezed clementine, tangerine or orange juice
½ jalapeño pepper, minced
1 tsp (5 mL) minced ginger root
Rock or coarse salt
1 cup (250 mL) chopped clementines, tangerines or oranges
1 green onion, thinly sliced
Fine sea salt

1 Shuck oysters, reserving the 12 nicest half-shells. Discard liquid or reserve for another use. Combine oysters, lime juice, clementine juice, jalapeño pepper and ginger in a glass bowl. Cover and refrigerate for1 hour or until oysters are opaque (don’t marinate them too long to avoid their getting tough).

2 Meanwhile, wash the reserved oyster shells well and pat dry. Spoon a bed of rock salt on each of 4 serving plates; nestle 3 shell halves into salt on each plate.

3 Drain oysters, reserving 1 tbsp (15 mL) of the marinade. Cut oysters into small pieces and return to bowl with reserved marinade. Stir in chopped clementines and green onion; season to taste with fine salt. Spoon ceviche into shells.

Serves 4

What to Serve