Monégasque-style Oyster Ceviche

Ingredients

In this Monégasque adaptation of the Peruvian Ceviche de ostra, we incorporate local herbs and spices to infuse the dish with the flavors of Monégasque cuisine. Additionally, we adjust the seasoning and garnishing to align with the taste preferences of Monégasque cuisine. We alse have the original recipe for Ceviche de ostra, so you can check it out.

• 12 fresh oysters, shucked 12 fresh oysters, shucked
• 1 lemon, juiced 1 lemon, juiced
• 1 lime, juiced 1 lime, juiced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 small red chili, seeded and finely chopped 1 small red chili, seeded and finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 12g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the lemon juice, lime juice, olive oil, red onion, red chili, parsley, and basil.
2. 2.
   Add the shucked oysters to the bowl and gently toss to coat them in the marinade.
3. 3.
   Season with salt and pepper to taste.
4. 4.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve the Monégasque-style Oyster Ceviche chilled, garnished with additional fresh herbs.

Treat your ingredients with care...

• Oysters — Ensure that the oysters are fresh and properly shucked before using them in the ceviche. Discard any oysters that are not tightly closed or have a strong odor.

Tips & Tricks

• For a spicier kick, leave the seeds in the red chili or add a pinch of cayenne pepper.
• Serve the ceviche with crispy bread or crackers for added texture.
• Adjust the amount of citrus juice according to your preference for tanginess.
• Experiment with different herbs such as dill or tarragon to personalize the flavor profile.
• If you prefer a milder onion flavor, soak the chopped red onion in cold water for 10 minutes before adding it to the ceviche.

Serving advice

Serve the Monégasque-style Oyster Ceviche as an appetizer or light meal. It pairs well with a crisp white wine or a refreshing cocktail.

Presentation advice

Arrange the oysters on a chilled serving platter and drizzle some of the marinade over them. Garnish with fresh herbs and a sprinkle of black pepper for an elegant presentation.