Difference between revisions of "Seviche de Ostras"
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# Put the oysters into a large glass or china bowl with the [[lime]] or [[lemon juice]], cover, and refrigerate overnight. | # Put the oysters into a large glass or china bowl with the [[lime]] or [[lemon juice]], cover, and refrigerate overnight. | ||
# Strain the oysters, reserving the juice. | # Strain the oysters, reserving the juice. | ||
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[[Category:Guatemalan cuisine]] | [[Category:Guatemalan cuisine]] | ||
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[[Category:Guatemalan cuisine]] | [[Category:Guatemalan cuisine]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
Description
Oysters marinated in lime juice. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.
Ingredients
- 4 dozen oysters, shucked
- 1 cup lime or lemon juice
- 3 large tomatoes, peeled and chopped
- 1 large onion, finely chopped
- 1 fresh hot red pepper, seeded and chopped
- 2 tablespoons mint leaves, chopped
- salt, freshly ground pepper
- lettuce leaves
Procedures
- Put the oysters into a large glass or china bowl with the lime or lemon juice, cover, and refrigerate overnight.
- Strain the oysters, reserving the juice.
- In the bowl combine the oysters with the tomatoes, onion, hot pepper, mint leaves, and ¼ cup of the reserved juice.
- Season to taste with salt and pepper.
- Line a serving bowl with lettuce leaves and pour in the oyster mixture.
