Oyster Kinilaw

by Marcus Samuelsson on Dec 3, 2019

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Servings
About 4 servings
Course
Entree

Ingredients

  • 12 local fresh oysters (medium to large are best)
  • 1 shallot
  • 1 thumb size piece of ginger
  • ½ Thai chilies
  • 1 seasonal citrus (i.e. blood orange or grapefruit)
  • ½ cup sugarcane vinegar
  • Salt and pepper to taste

Instructions

  1. Finely dice the shallots and ginger, and thinly slice the Thai chillies into rounds; set aside.
  2. Supreme the citrus by removing the membrane to be served in slices; set aside.
  3. Fully open the oyster shell, place meat in a bowl.
  4. Add onion, ginger, citrus, vinegar, ground black pepper, chili and salt to taste. Mix well.
  5. Refrigerate for at least one hour and serve.

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