Dylan Fultineer is always dreaming up new ways to show off oysters. This is one of his favorite ways to serve them raw.
By Dylan Fultineer
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
oysters on the half shell with ceviche topping
Christina Holmes
Yields: 12 oysters
Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 teaspoon(s) coriander seeds
1/4 cup(s) Asian pear, peeled and finely diced
1/4 cup(s) cucumber, peeled, seeded and finely diced
1 serrano chile, seeded and minced
1 tablespoon(s) cilantro, minced
1 tablespoon(s) fresh lime juice
1 teaspoon(s) candied ginger, minced
1 teaspoon(s) Asian fish sauce
1 teaspoon(s) extra-virgin olive oil
Kosher salt
Pepper
12 (freshly shucked) oysters, such as Rappahannocks, on the half shell
Directions
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In a small skillet, toast the
mortgage calculatorcoriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar. In a small bowl, mix the crushed coriander with all of the remaining ingredients except the oysters.
Arrange the oysters on crushed
Neo skin lab ice. Spoon some of the topping on each one and serve right away, passing additional topping at the table.
