Oyster Ceviche (Ceviche de Ostras)

This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.

If you don’t have a habanero, you can substitute jalapenos.

Oyster Ceviche Ingredients

• 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
• 1 habanero chile, stemmed, seeded and minced
• 3 tablespoons finely chopped fresh mint
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Garnish:

• Lettuce leaves
• Fresh mint sprigs
• Tomato wedges

Instructions

1. Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.
2. 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.
3. Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the lettuce and garnish with fresh mint and tomato wedges.