Tweed Rock Oysters with Native Citrus & Ginger INGREDIENTS

April 15, 2016

 

  • 2 doz large oysters (freshly shucked, in half-shell)

  • ½ cup sushi vinegar

  • 4 finger limes

  • ½ tsp grated ginger root (native)

 

METHOD

Prepare finger limes by splitting in half lengthways and gently removing the lime ‘pearls’. Combine vinegar and ginger in a bowl for dressing. Plate oysters (in shell) on a bed of crushed ice or rock salt.  Spoon a small amount of vinegar mixture on each.  Dress each oyster with approx. ⅛ tsp of finger lime pearls.  Serve immediately.

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