![Freshly Shucked Oysters](/on/demandware.static/-/Sites-LCNZ-Library/default/dw395d0188/images/recipe/HD_PNG_LC_20201123_AU_RC_CI_r0000000001576_ENG.png)
Perfect for summer entertaining, serve freshly shucked oysters on a bed of ice with red onion pickle and coriander dip.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 20 freshly shucked oysters
- Bed of ice, to serve
For the red onion pickle:
- 1 red onion, finely diced
- ½ cup red wine vinegar
- A generous pinch of caster sugar, to taste
- Juice of half a lime, optional
- A generous pinch of sea salt
For the coriander dip:
- 30 g fresh coriander, chopped
- 1 red chilli, deseeded
- Juice of 1 lime
- 2 Tbsp olive oil
- A generous pinch of salt
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Method
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1To make the red onion pickle:
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2Finely dice the red onion and cover with the remaining ingredients.
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3Combine and allow to sit for 30 minutes for a quick onion pickle.
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4To make the coriander dip:
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5In a blender, blend all the ingredients together until smooth. Add more lime juice to taste.
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6Serve with the freshly shucked oysters on a bed of ice in a Le Creuset 30cm Signature Buffet Casserole.