Ostiones en escabeche (soused oysters)

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.

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