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Recipe Detail Page
Oysters Margarita
Spring 2014
This fiesta-worthy appetizer delivers everything we love about Mexican cuisine—fresh, bright flavours, bold saltiness and, of course, tequila! Homemade tortilla chips are best, but store-or restaurant-bought will do. This two-bite hors d’oeuvre is fantastic served with a pitcher of Margarita or an ice-cold shot of fine reposado tequila.
Makes 24 hors d’oeuvre
24 freshly shucked oysters
Vegetable, peanut or canola oil
for shallow frying
6 round, fresh, soft corn tortillas,
quartered
¼ tsp (1 mL) sea salt or more to taste
1 ripe but firm avocado
Juice of 1 lime
1 ripe but firm mango
1 jalapeño
½ cup (125 mL) fresh cilantro leaves,
washed, patted dry, and finely chopped.
Reserve 24 leaves for garnishing
3 tbsp (45 mL) good quality tequila;
a fine reposado works beautifully here
1 Shuck the oysters into a covered dish and set aside in the fridge.
2 To a high-sided pot or pan, over medium-high heat, add oil to a depth about 2 inches (5 cm). Using a candy or oil thermometer, begin frying the tortilla wedges when the oil reaches 350°F (180°C). Fry a few wedges at a time, but do not overcrowd. Turn the chips with a slotted spoon or tongs. Transfer the chips as they become lightly golden onto paper towel to drain. Once all the chips are made, sprinkle with a pinch of sea salt and set aside. If not using within a couple of hours, transfer to an airtight container once fully cooled, and store, covered, at room temperature.
3 Slice avocado in half, lengthwise—youshould feel the edge of the knife against the pit as you glide around it. Twist the 2 halves apart. Remove the pit. With a paring knife, score the avocado flesh, up and down, then across. Slide a soup spoon between the skin and the flesh and gently scoop out the scored flesh. It will fall out pre-diced! Do this right into a large non-reactive bowl; glass is best. Add the lime juice and gently stir immediately to stop the avocado from browning.
4 To get as much from the mango as possible, trim the ends off the mango, just enough to make the fruit flat and safe for cutting. Stand the mango up on end (cut-end down), slicing just beside the pit. Do this on both sides, then on both edges, cutting as close to the pitas you can. You will have 4 pieces: 2 skinny edge pieces and 2 bigger, flat sides. Cut the flat sides into halves. Now, with mango pieces skin-side down, run the knife between the skin and flesh—imagine filleting a fish—staying as close to the skin as possible. Once peeled, finely dice the flesh and add it to the avocado.
5 Trim and seed the jalapeño, dice super fine and add to the bowl with avocado and mango. Finely chop the cilantro, avoiding any coarse stems, and add to the bowl. Add the tequila and ¼ tsp (1 mL) salt and stir well but gently to combine all ingredients. Cover and set aside in the fridge to chill.
6 To assemble, just before serving, lay chips onto tray or platter and top each with an oyster. Using a small spoon or dinner fork, place a mound—about 1 tsp (5 mL) of avocado mixture—on each chip, and garnish with a single, perfect cilantro leaf.
Makes 24 hors d’oeuvre
