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Soused Oysters - Ostiones En Escabeche Recipe
Serves: 4
Keywords: Mexican, recipe, recipes, Soused Oysters - Ostiones En Escabeche Recipe
Ingredients
Jim Vorheis
½
c
Light olive oil
1/3
c
Finely sliced white onion
8
Garlic cloves, peeled
½
c
Finely sliced carrots, blanched
½
c
Cauliflower flowerets, blanched
2
California bay leaves
3
Fresh marjoram sprigs or 1/4 tsp dried
1 ½
ts
Dried oregano, Mexican if possible
½
ts
Peppercorns
Sea salt to taste
¼
c
Vinegar
2
c
Shucked oysters or other seafood (shrimp, crab,
Scallops, alone or together)
1
Lime, thinly sliced
Strips of canned jalapenos en escabeche (to taste)
Directions
- Heat the oil in a large frying or saute pan.
- Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes.
- Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil.
- Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes.
- Set aside to cool.
- Refrigerate overnight and serve at room temperature. * Jalapenos may be omitted and passed separately at the table.
- The Art of Mexican Cooking From the collection of Jim Vorheis