Recipe for Oysters on the Half Shell with Pickled Ginger Salsa

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Yield:

Ingredients:

Amount	Ingredient
24 x	Fresh oysters - such as Hog Island,
	Fanny Bay, Preston Point,
	or any good half-shell oysters
	----------------- PICKLED GINGER SALSA ----------------
1/4 cup	Peeled and diced jicama
1/2 cup	Peeled, seeded, diced cucumber
1/2 cup	Finely diced red onion
3 tbl	Chopped, pickled ginger
1 tbl	Seasoned rice wine vinegar
1 tsp	Fresh lemon juice
1 tbl	Coarsely chopped fresh cilantro
1 tsp	Toasted sesame seeds
1/4 tsp	Sugar
	Kosher salt to taste

Instructions:

Instructions: In a medium mixing bowl, combine all salsa ingredients. Cover and refrigerate. This salsa is best used the day it was made, as it tends to loose its crisp character over time.

To serve: Shuck each oyster by carefully inserting the point of an oyster knife between the shells and twisting; dont lose the juices. Free the oysters from the bottom shell by gently sliding a knife underneath it. Top with a teaspoon of the pickled ginger salsa. Serve immediately.

This recipe yields 4 to 6 servings.

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... Oysters on the Half Shell with Pickled Ginger Salsa :: Oysters on the Half Shell with Red Wine Vinegar Sauce ...