Soused Oysters or Ostiones En Escabeche
Yield
4 servingsPrep
8 hrsCook
20 minReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
light |
|
| ⅓ | cup |
white onion
finely sliced |
*
|
| 8 | Garlic |
cloves
peeled |
*
|
| ½ | cup |
carrots
finely sliced, blanched |
|
| ½ | cup |
cauliflower florets
blanched |
|
| 2 | California |
bay leaves
|
*
|
| 3 | each |
marjoram
dried |
*
|
| 1 ½ | teaspoons |
oregano
dried |
|
| ½ | teaspoon |
peppercorns
|
|
| 1 | x |
sea salt
to taste |
*
|
| ¼ | cup |
vinegar
|
|
| 2 | cups |
oysters
shucked |
*
|
| 1 | x |
limes
thinly sliced |
*
|
| 1 | x |
jalapeño pepper
canned, in strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
light |
|
| 79 | ml |
white onion
finely sliced |
*
|
| 8 | Garlic |
cloves
peeled |
*
|
| 118 | ml |
carrots
finely sliced, blanched |
|
| 118 | ml |
cauliflower florets
blanched |
|
| 2 | California |
bay leaves
|
*
|
| 3 | each |
marjoram
dried |
*
|
| 7.5 | ml |
oregano
dried |
|
| 2.5 | ml |
peppercorns
|
|
| 1 | x |
sea salt
to taste |
*
|
| 59 | ml |
vinegar
|
|
| 473 | ml |
oysters
shucked |
*
|
| 1 | x |
limes
thinly sliced |
*
|
| 1 | x |
jalapeño pepper
canned, in strips |
*
|
Directions
Heat the oil in a large frying or sauté 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.
escabeche (fish) may be added, with jalapeno for taste.
