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Title: SOUSED OYSTERS - OSTIONES EN ESCABECHE
Categories: Mexican, Seafood
Yield: 4 servings
Jim Vorheis
1/2 c Light olive oil
1/3 c Finely sliced white onion
8 Garlic cloves, peeled
1/2 c Finely sliced carrots,
-blanched
1/2 c Cauliflower flowerets,
-blanched
2 California bay leaves
3 Fresh marjoram sprigs or 1/4
-tsp dried
1 1/2 ts Dried oregano, Mexican if
-possible
1/2 ts Peppercorns
Sea salt to taste
1/4 c Vinegar
2 c Shucked oysters or other
-seafood (shrimp, crab,
Scallops, alone or together)
1 Lime, thinly sliced
Strips of canned jalapenos
-en escabeche (to taste)
Heat the oil in a large frying or saute pan. Add the
onion and garlic cloves and toss over high heat
without browning for about 2 minutes. Add the
vegetables, herbs, peppercorns, salt, and vinegar;
cook over high heat until the mixture comes to a boil.
Add the oysters, sliced lime, and jalapenos* and cook
until the oysters are plump and just cooked - about 2
minutes.
Set aside to cool. Refrigerate overnight and serve at
room temperature.
* Jalapenos may be omitted and passed separately at
the table.
The Art of Mexican Cooking From the collection of Jim
Vorheis
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