Oysters Ceviche (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 dozen shucked appalachicola or indian river (florida) oysters (about 1 pint) |
1/2 cup fresh lime juice |
1/2 cup thinly sliced white onions |
1/2 cup chopped fresh tomatoes |
1 teaspoon minced, seeded red chile pepper |
1 tablespoon chopped fresh mint leaves |
salt and freshly ground black pepper |
4 large butter lettuce leaves, garnish |
Directions:
1. In a glass bowl, combine the oysters, lime juice, onions, tomatoes and chile. Toss to combine. Cover and refrigerate until oysters have slightly cooked, 1 to 1 1/2 hours. (Note: If oysters are allowed to marinate too long, they will become tough and rubbery.)
2. Before serving, mix in mint. Season, to taste, with salt and freshly ground black pepper.
3. Arrange 1 lettuce leaf on each of 4 plates. Arrange the ceviche inside the leaves and serve.
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