Soused oysters - ostiones en escabeche
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| ½ | cup | Light olive oil |
| ⅓ | cup | Finely sliced white onion |
| 8 | Garlic cloves, peeled | |
| ½ | cup | Finely sliced carrots, blanched |
| ½ | cup | Cauliflower flowerets, blanched |
| 2 | California bay leaves | |
| 3 | Fresh marjoram sprigs or 1/4 tsp dried | |
| 1½ | teaspoon | Dried oregano, Mexican if possible |
| ½ | teaspoon | Peppercorns |
| Sea salt to taste | ||
| ¼ | cup | Vinegar |
| 2 | cups | 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.
The Art of Mexican Cooking From the collection of Jim Vorheis