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Dinner for Two: Oyster Ceviche

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dinner42I’m posting this in the “Dinner for Two” series because Mr BBF and I made it together, but it was in fact a pintxo for 12. Let me explain: last year, some of our Basque friends decided to host a pintxo competition. It works like this: each participating person or couple prepares one pintxo recipe, making as many pintxos as there are people, and brings it along. All pintxos are then consumed by all participants, and at the end we vote on the winner. Last year, I missed out on the action because they held it before I made it to Bilbao, but this year we decided to give it another spin and I was there! After some debating, Mr BBF and I decided to make use of the fact that in the Basque Country you can get a hold of both fresh sea food and Latin American ingredients quite easily, and prepared oyster ceviche. We came second, just behind an absolutely delicious cheese-cream with breaded prawns – our ceviche turned out entirely to our satisfaction!

Ingredients (for 12 oysters)

  • 12 fresh oysters
  • 1 red onion
  • ají amarillo
  • juice of 3-4 limes
  • 1-2 tomatoes
  • 1 handful cilantro

Finely dice the onion and place it in a bowl of cold water for about 30 minutes to 1 hour (this will take away some of its sting). De-seed the ají amarillo and dice it very finely. If you find your ají to be extremely spicy, you can also soak it in cold water like the onion, ours wasn’t that bad so we didn’t do that. De-seed the tomatoes and cut them into very small cubes. Chop the cilantro. Mix everything except the cilantro with the lime juice in a bowl and leave to marinate while you open the oysters with a knife (careful!). Carefully loosen each oyster from its shell and clean it a bit, leave it in half its shell for serving.

Add the cilantro to the dressing and mix well. Spoon a bit of the dressing onto each oyster and let them marinate for 5-15 minutes, depending on how raw you like your oysters.

Slurp and enjoy!

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Author: bettinathenomad

Nomadic fan of books, food, the outdoors, and water. International Relations geek. Chlorine is my perfume.

One thought on “Dinner for Two: Oyster Ceviche

  1. Pingback: Recipe: Mushroom “Ceviche” | Books, Bikes, and Food

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