2 doz large oysters (freshly shucked, in half-shell)
½ cup sushi vinegar
4 finger limes
½ tsp grated ginger root (native)
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.