Freshly Shucked Oysters
Perfect for summer entertaining, serve freshly shucked oysters on a bed of ice with red onion pickle and coriander dip.
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INGREDIENTS
- 20 freshly shucked oysters
- Bed of ice, to serve
For the red onion pickle:
- 1 red onion, finely diced
- ½ cup red wine vinegar
- A generous pinch of caster sugar, to taste
- Juice of half a lime, optional
- A generous pinch of sea salt
For the coriander dip:
- 30 g fresh coriander, chopped
- 1 red chilli, deseeded
- Juice of 1 lime
- 2 Tbsp olive oil
- A generous pinch of salt
METHOD
To make the red onion pickle:
Finely dice the red onion and cover with the remaining ingredients. Combine and allow to sit for 30 minutes for a quick onion pickle.
To make the coriander dip:
In a blender, blend all the ingredients together until smooth. Add more lime juice to taste.
Serve with the freshly shucked oysters on a bed of ice in a Le Creuset 30cm Signature Buffet Casserole.
