Oysters with pico de gallo

Oysters with pico de gallo

By
From
Taste of Australia
Makes
24
Prep
10 mins
Photographer
Stuart Scott

Sydney rock is the name of a variety of oyster, and doesn’t refer to where they are grown. But in a chapter entitled ‘The City’, I couldn’t go past a recipe using them, though Pacific oysters work equally well. As a nod to the craze for all things Mexican, I have used an authentic salsa. Pico de gallo is a fresh, uncooked salsa.

Ingredients

Quantity Ingredient
2 small roma tomatoes, peeled, seeded and diced
1 small red onion, finely chopped
1 green jalapeno chilli, seeded and finely chopped
1 lime, zested and juiced
1/3 cup finely chopped coriander leaves
sea salt flakes
24 freshly shucked oysters on the shell

Method

  1. Combine the tomato, onion, jalapeño, lime zest and juice, coriander and salt to taste; mix well. Spoon over the oysters and serve.

Wine

  • The salsa in this recipe has acid from the lime juice and tomatoes and a kick from the chilli, so a sauvignon blanc or riesling would be the best match.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again