Oyster Escabeche
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/4 cup rice wine vinegar
  • 1 tablespoon yuzu juice
  • 2 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1/4 cup grapeseed oil
  • 1/4 cup prosecco
  • 1 tablespoon shallot, brunoise
  • 1 1/4 tablespoon preserved lemon
  • 1 1/4 tablespoon fresno chili
  • 1/2 teaspoon coriander seed, ground
  • 1/2 teaspoon black peppercorn, mignonette
Directions
  1. Shuck your oysters. Pickle the oysters in the escabeche for 1 hour.
  2. Place the oysters back in shell with a little of the liquid and top with the preserved lemon mignonette.