Oyster Ceviche for Cinco de Mayo

Move over tacos. Let's ceviche.

We love tacos + guac, and pretty much all Mexican fare. But in the spirit of the coastal cuisine of Mexico which incorporates fresh, raw seafood, let's take it up a notch this Cinco de Mayo, and CEV-ICH-E.

Oysters Ceviche

Shuck your oysters. In a bowl mix: 
  • ¼ diced red onion
  • 1 finely diced tomato
  • ½ green bell pepper, finely diced
  • ½ tablespoon finely chopped cilantro
  • 5 limes, juiced
  • ½ tablespoon oil, sunflower or light olive oil
  • Salt to taste


Add the oysters to this luscious mixture, and ceviche! This recipe can also be used as a mignonette. Serve with chips for dipping, good tequila, and fresh squeezed lime margaritas.

 

PC: Border Grill


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