Oyster Ceviche Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 15 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Ingredients
| Chicken stock | 1 Cup (16 tbs) | |
| Oyster | 24 , shucked | |
| Green bell pepper | 2 Tablespoon, chopped | |
| Red bell pepper | 2 Tablespoon, chopped | |
| Lime | 1 | |
| Red onion | 4 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Avocado - 1 ripe | ||
| Tomatoes | 1 Medium | |
| Catsup | 1/2 Cup (16 tbs) | |
| Prepared horseradish | 2 Teaspoon | |
Directions
GETTING READY
1) Chop the red and green pepper finely.
2) Chop the red onion and parsley as well.
3) Cut tomatoes and avocado into small dices.
MAKING
4) Boil the chicken stock.
5) Simmer the stock and add oysters and their liquor.
6) Let the oysters poach for 2-3 minutes.
7) In a serving bowl, place the oysters.
8) Sprinkle lime juice over oyster and refrigerate for 1 hour.
9) After 1 hour, combine the cut vegetables and add to oysters.
10) Stir in horseradish and catsup.
SERVING
11) Serve the oyster ceviche as side dish.
1) Chop the red and green pepper finely.
2) Chop the red onion and parsley as well.
3) Cut tomatoes and avocado into small dices.
MAKING
4) Boil the chicken stock.
5) Simmer the stock and add oysters and their liquor.
6) Let the oysters poach for 2-3 minutes.
7) In a serving bowl, place the oysters.
8) Sprinkle lime juice over oyster and refrigerate for 1 hour.
9) After 1 hour, combine the cut vegetables and add to oysters.
10) Stir in horseradish and catsup.
SERVING
11) Serve the oyster ceviche as side dish.
Chef
