Oysters on the Half Shell with Ceviche Topping

Serving Size: 12
Total Time:


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


  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