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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Ostiones En Escabeche
Difficulty Level: Easy
Recipe Id: SPA1019

Ostiones En Escabeche (Soused Oysters)

  • 1/2 cup light olive oil
  • 1/3 cup finely sliced white onion
  • 8 garlic cloves, peeled
  • 1/2 cup finely sliced carrots, blanched
  • 1/2 cup cauliflower flowerets, blanched
  • 2 california bay leaves
  • 3 fresh marjoram sprigs or 1/4 tsp dried
  • 1 1/2 teaspoon dried oregano, mexican if possible
  • 1/2 teaspoon peppercorns
  • 1 sea salt to taste
  • 1/4 cup vinegar
  • 2 cup shucked oysters or other seafood (shrimp, crab, scallops, alone or together)
  • 1 lime, thinly sliced
  • 1 strips of canned jalapenos en escabeche (to taste)

  1. Heat the oil in a large frying or saute pan.
  2. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes.
  3. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil.
  4. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes.
  5. Set aside to cool. Refrigerate overnight and serve at room temperature.

* Jalapenos may be omitted and passed separately at the table.


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