Cooking Recipe Ostiones En Escabeche (Soused Oysters)
Recipe Ingredients
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)
Directions
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.