Free Recipe Ostiones En Escabeche (Soused Oysters)
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Ostiones En Escabeche (Soused Oysters) Recipe
Jim Vorheis
1/2 c Light olive oil
1/3 c Finely sliced white onion
8 Garlic cloves, peeled
1/2 c Finely sliced carrots,
-blanched
1/2 c Cauliflower flowerets,
-blanched
2 California bay leaves
3 Fresh marjoram sprigs or 1/4
-tsp dried
1-1/2 ts Dried oregano, Mexican if
-possible
1/2 ts Peppercorns
Sea salt to taste
1/4 c Vinegar
2 c Shucked oysters or other
-seafood (shrimp, crab,
Scallops, alone or together)
1 Lime, thinly sliced
Strips of canned jalapenos
-en escabeche (to taste)
Ostiones En Escabeche (Soused Oysters) Preparation
Heat the oil in a large frying or saute pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked – about 2 minutes. Set aside to cool. Refrigerate overnight and serve at room temperature. * Jalapenos may be omitted and passed separately at the table.
Cooking Temperature:
Recipe Serves: 4
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