Oysters Mexicana

1. 1

   Place the oysters on top of cracked ice to keep chilled.

2. 2

   Wrap a tea towel around one hand.

3. 3

   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.

4. 4

   Push and twist the knife to prise open the shell.

5. 5

   Discard the top shell.

6. 6

   Slide the knife under the oyster to detach it from the lower shell, taking care not to lose any juice.

7. 7

   Embed each oyster in ice until ready to serve.

8. 8

   Mix together the tomatoes, chili, scallions and cilantro.

9. 9

   Spread cracked ice on four serving plates and arrange the oysters on top.

10. 10

    Spoon a little of the tomato mixture over each oyster then sprinkle with a little lime juice.

11. 11

    Serve 6 per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.