Oysters with Aguachile Verde
Fiery and acidic, these are a perfect way to kick off a party
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
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.
Author: Shaun Hurrell
