[recipe servings=”2″ title=”Oysters with Aguachile Verde” image=”https://www.appetitemag.co.uk/wp-content/uploads/2023/09/Oysters-with-aguachile-verde.jpg” description=”Fiery and acidic, these are a perfect way to kick off a party”]
[recipe-ingredients]
- 10 oysters, shucked
- 10 cucumber slices
- 1tsp wild fennel pollen
- 1tbsp olive oil
For the aguachile:
- 20g coriander
- 20g spinach
- 100ml lime juice
- 6 ice cubes
- 4 jalapenos, stem removed
- 50g cucumber, skin on
[/recipe-ingredients]
[recipe-directions title=”Method”]
To make the aguachile, add all the ingredients to a blender and blend until smooth, making sure that the mixture stays cold. Strain through a fine mesh strainer and use within one hour.
Shuck the oysters and line them up on a platter. Top each oyster with a spoonful of the aguachile, a slice of cucumber, a few drops of olive oil, and a sprinkle of fennel pollen. Serve.
[recipe-notes]
Author: Shaun Hurrell
[/recipe-notes]
[/recipe-directions]
[/recipe]
