Ceviche de Ostras (Guatemalan Oyster Ceviche)
This dish gets its heat from the luscious Iguana XXX Habanero Sauce and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters. This recipe requires advance preparation for good overnight soaking.
48 oysters, shucked
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
3 tomatoes, peeled, seeded and chopped
1 cup chopped onion
2 tablespoons Iguana XXX Habanero Pepper Sauce (more or less to taste)
3 tablespoons finely chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh mint sprigs
Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.
Drain the oysters and reserve 1/4 cup of the juice. Add the remaining ingredients to the oysters, along with the reserved juice, and toss the mixture gently.
Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the lettuce and garnish with fresh mint and tomato wedges.
Yield: 6 servings
Heat Scale: Medium