• 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.