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    Oysters Mexicana

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    Oysters Mexicana

    Oysters make a luxurious first course for a special occasion or as part of a celebration buffet. The simple spicy topping in this recipe gives them an extra zing, without detracting from their special fresh flavour. Serving the oysters on cracked ice keeps them cool and holds them in position as well as looking stunning. If you do not want to use ice and don't have special indented oyster plates, place the shells on a bed of rock salt to keep them steady.

    • Preparation time: 10 minutes, plus time to open oysters
    • Total time: 10 minutes 10 minutes

    Serves: 4


    • 24 fresh Scottish oysters
    • 2 tomatoes, peeled and finely chopped
    • 1 fresh chilli, deseeded and finely chopped
    • 4 salad onions, finely chopped
    • 2tbsp fresh coriander, finely chopped
    • Juice of 1 lime


    1. Place the oysters on top of cracked ice to keep chilled. Wrap a tea towel around one hand. Hold each oyster, flat side up and insert the blade of an oyster knife, or a short, rigid knife into the hinge of the oyster shell. Push and twist the knife to prise open the shell. Discard the top shell.
    2. Slide the knife under the oyster to detach it from the lower shell, taking care not to lose any juice. Embed each oyster in ice until ready to serve.
    3. Mix together the tomatoes, chilli, salad onions and coriander. Spread cracked ice on four serving plates and arrange the oysters on top. Spoon a little of the tomato mixture over each oyster then sprinkle with a little lime juice. Serve 6 per person.

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