MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ceviche De Ostras (Guatemalan Oyster Ceviche)
Categories: Seafood, Shellfish, Chilies, Citrus
Yield: 6 Servings
48 Oysters; shucked
1/2 c Fresh lime juice
1/2 c Fresh lemon juice
3 Tomatoes; peeled, seeded and
- chopped
1 c Chopped onion
1 Habanero chile; stemmed,
- seeded, minced
3 tb Fine chopped fresh mint
1/2 ts Salt
1/4 ts Fresh ground black pepper
MMMMM--------------------------GARNISH-------------------------------
Lettuce leaves
Fresh mint sprigs
Tomato wedges
This dish gets its heat from habanero chiles and a delicious twist
from fresh mint. Make it when you have access to plenty of fresh
oysters. If you don't have a habanero, you can sub jalapenos. This
recipe requires advance preparation.
Place the oysters in a large ceramic bowl and cover them with the
lime and lemon juices. Cover the bowl tightly and refrigerate
overnight.
Drain the oysters and reserve 1/4 cup of the juice. Add the remaining
ingredients to the oysters, along with the reserved juice, and toss
the mixture gently.
Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the
lettuce and garnish with fresh mint and tomato wedges.
Recipe from Mark Stevens: Chileheads Mailing List
Yield: 6 servings
Meal Master Format by Dave Drum - 07 June 2008
Uncle Dirty Dave's Archives
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