Oysters on the Half Shell with Pickled-ginger Salsa

Name: Oysters on the Half Shell with Pickled-ginger Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters peeled, seeded, and diced cucumber; 1 Tbsp chopped fresh cilantro; 59 milliliters peeled and diced jicama; 2 teaspoons fresh lime or lemon juice; 24 fresh oysters; 3 Tbsps chopped pickled ginger; 59 milliliters finely diced red onion; 0 teaspoons sea salt; 1 Tbsp seasoned rice wine vinegar; 1 teaspoon toasted sesame seeds; 0 teaspoons sugar

The recipe Oysters on the Half Shell with Pickled-ginger Salsan is ready in approximately 45 minutes and is definitely an awesome gluten free, dairy free, and pescatarian option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 15 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have jicama, lemon juice, cilantro, and a few other ingredients on hand, you can make it.

Instructions

Combine first 11 ingredients in a large mixing bowl. Cover and refrigerate until ready to serve.

Equipment you will use

Mixing Bowl

Shuck each oyster by carefully inserting the point of an oyster knife at the hinge end of the shells and twisting. (Don't lose the juices.) Discard top shells. Free the oyster from the bottom shell by gently sliding a knife underneath it.

Ingredients you will need

Oysters

Pasta Shells

Equipment you will use

Knife

Serve with Pickled-ginger Salsa.

Ingredients you will need

Ginger

Salsa

Chef John Recommends: A citrusy, non-oaked Sauvignon Blanc. Alternative

Ingredients you will need

Sauvignon Blanc

Pour: A lean California brut sparkling wine.

Ingredients you will need

Sparkling Wine

Equipment

Mixing Bowl

Knife

Ingredients

Servings:

0teaspoons

freshly ground black pepper 59milliliters

peeled, seeded, and diced cucumber 1Tbsp

chopped fresh cilantro 59milliliters

peeled and diced jicama 2teaspoons

fresh lime or lemon juice 24

fresh oysters 3Tbsps

chopped pickled ginger 59milliliters

finely diced red onion 0teaspoons

sea salt 1Tbsp

seasoned rice wine vinegar 1teaspoon

toasted sesame seeds 0teaspoons

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.