OYSTERS WITH MEDITERRANEAN SALSA

AvatarCaxton magazines staff
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Terri Coyle of boutique eatery JennaVIVA (jennaviva.co.za) suggests welcoming guests with one of her signature ice ice-cold mojito coolers to set the mood for a leisurely lunch

OYSTERS WITH MEDITERRANEAN SALSA

INGREDIENTS

  • 36 oysters (wild is preferable)
  • 1 large onion, finely chopped
  • 2 tomatoes, seeded and finely chopped
  • 1 green pepper, finely chopped
  • 10g coriander, finely chopped
  • 1 chilli, finely chopped
  • juice of 2 fresh lemons
  • black pepper
  • crushed ice and 6 lemons cut into wedges, to serve

METHOD

1. Clean and de-beard the oysters.
2. To make the salsa: mix the onion, tomatoes, green pepper, coriander and chilli in a bowl, pour over the lemon juice and sprinkle with black pepper.
3. Place a washed banana leaf onto a serving platter then cover with crushed ice. Place the opened oysters on top of the ice, adding a spoonful of salsa to each one. Serve with fresh lemon wedges.

Cook’s tip: To reduce the heat of the chillies, remove the seeds before adding them to the salsa.

This recipe serves 6.