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Oyster Ceviche


  • 4 oysters
  • 6 sprigs of chives, minced plus 4 sliced in half
  • 5 sprigs of parsley
  • 4 small white pickled onions, minced
  • 1 clove of garlic, minced
  • 1 tomato, seeded and chopped
  • 2 lime, juice and peel
  • 1 tsp tabasco sauce


Shuck the oyster clean the outside of the oyster under running water to remove in loose grit or barnacles. Open oyster shell with an oyster knife over a bowl to catch; cut the muscle and release the oyster from the shell. Dice the oyster meat. Place the bowl with oysters and juice in the refrigerator, combine the minced chives, onions, garlic, tomato and lime juice in a bowl .Add the lime juice, Tabasco and chopped parsley. Add the oyster meat and juice; cover with plastic and refrigerate up to 3 hours until plating. When ready to serve, spoon ceviche on top of tomatoes and garnish with a half sprig of chives.

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