Oysters on the Half Shell with Ceviche Topping

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Serving size:12
Total Time:
Oysters on the Half Shell with Ceviche Topping

Ingredients

  • 1 tsp coriander seeds
  • 1/4 cup finely diced peeled Asian pear
  • 1/4 cup peeled, seeded and finely diced cucumber
  • 1 serrano chile, seeded and minced
  • 1 tbsp minced cilantro
  • 1 tbsp fresh lime juice
  • 1 tsp minced candied ginger
  • 1 tsp Asian fish sauce
  • 1 tsp extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 12 freshly shucked oysters on the half shell, such as Rappahannocks

Directions

  1. In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar. In a small bowl, mix the crushed coriander with all of the remaining ingredients except the oysters.
  2. Arrange the oysters on crushed ice. Spoon some of the topping on each one and serve right away, passing additional topping at the table.

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Recipe Credit: Dylan Fultineer
Image Credit: Christina Holmes