Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Jim Vorheis |
| ½ cup | Light olive oil |
| ⅓ cup | Finely sliced white onion |
| 8 \N | Garlic cloves, peeled |
| ½ cup | Finely sliced carrots, blanched |
| ½ cup | Cauliflower flowerets, blanched |
| 2 \N | California bay leaves |
| 3 \N | Fresh marjoram sprigs or 1/4 tsp dried |
| 1½ teaspoon | Dried oregano, Mexican if possible |
| ½ teaspoon | Peppercorns |
| \N \N | Sea salt to taste |
| ¼ cup | Vinegar |
| 2 cups | Shucked oysters or other seafood (shrimp, crab, |
| \N \N | Scallops, alone or together) |
| 1 \N | Lime, thinly sliced |
| \N \N | 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.