Ostiones a la Veracruzana

Ingredients

• 24 fresh oysters, shucked 24 fresh oysters, shucked
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 2 tablespoons capers, drained (30g) 2 tablespoons capers, drained (30g)
• 1/4 cup green olives, sliced (40g) 1/4 cup green olives, sliced (40g)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and jalapeño pepper to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant.
3. 3.
   Stir in the diced tomatoes, capers, green olives, dried oregano, and ground cumin. Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low and simmer the sauce for about 15 minutes, allowing the flavors to meld together.
5. 5.
   Meanwhile, preheat the oven to 400°F (200°C).
6. 6.
   Arrange the shucked oysters on a baking sheet and spoon a generous amount of the Veracruzana sauce over each oyster.
7. 7.
   Bake the oysters in the preheated oven for 8-10 minutes, or until the edges of the oysters start to curl.
8. 8.
   Remove from the oven and garnish with fresh cilantro.
9. 9.
   Serve the Ostiones a la Veracruzana immediately, accompanied by crusty bread or tortilla chips.

Treat your ingredients with care...

• Oysters — Ensure that the oysters are fresh and properly shucked before using them in the recipe. Discard any oysters with broken shells or an unpleasant odor.
• Jalapeño pepper — Adjust the amount of jalapeño according to your desired level of spiciness. For a milder flavor, remove the seeds and membranes before chopping.
• Cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish. The fresh herbal aroma of cilantro adds a delightful touch to the dish.

Tips & Tricks

• If fresh oysters are not available, you can use frozen oysters as a substitute. Thaw them according to the package instructions before using.
• For an extra burst of flavor, squeeze some fresh lime juice over the baked oysters just before serving.
• Serve the Ostiones a la Veracruzana with a side of Mexican rice and a crisp green salad for a complete meal.
• If you prefer a smoother sauce, you can blend the Veracruzana sauce in a blender or food processor before simmering.
• Experiment with different types of olives, such as Kalamata or Spanish olives, to add a unique twist to the dish.

Serving advice

Serve the Ostiones a la Veracruzana as an appetizer or main course. Arrange the baked oysters on a platter and drizzle any remaining sauce over them. Garnish with fresh cilantro leaves for an attractive presentation. Provide small forks or toothpicks for easy enjoyment.

Presentation advice

For an elegant presentation, serve the Ostiones a la Veracruzana on individual small plates or shells. Place a bed of rock salt or crushed ice on the serving dish to keep the oysters chilled. Arrange the oysters on top and garnish with a sprig of fresh cilantro. Serve with a wedge of lime on the side for an extra touch of freshness.