Soused Oysters - Ostiones En Escabeche

Recipe Ingredients

1/2 cup	118ml	Light olive oil
1/3 cup	20g / 0.7oz	Finely sliced white onion
8		Garlic cloves - peeled
1/2 cup	55g / 1.9oz	Finely sliced carrots - blanched
1/2 cup	73g / 2.6oz	Cauliflower flowerets - blanched
2		California bay leaves
3		Fresh marjoram sprigs or 1/4 - tsp dried
1 1/2 teaspoons	7.5ml	Dried oregano - Mexican if
1/2 teaspoon	2.5ml	Peppercorns
		Sea salt to taste
1/4 cup	59ml	Vinegar
2 cups	474ml	Shucked oysters or other - seafood
		Scallops - alone or together)
1		Lime - thinly sliced
1		Canned jalapenos - en escabeche (to taste

Recipe Instructions

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

Source:
Miriam Podcameni Posvolsky

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