12 Oysters, shucked, shells - reserved
2 large Shallots, fresh
1/2 bunch Coriander
1 Chili, Jalapeno, seeded
1 Chili, red, seeded
1/2 cup Juice, lime, fresh
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Place the raw oysters on their half shells on a serving plate.
Dice the remaining ingredients to approximately the same size (not too fine). Place these diced ingredients in a bowl with the lime juice and mix well. Dab this relish onto the oysters and serve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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