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.
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Giblet and Smoked Oyster Stuffing
This smoked oyster stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture.
Harvesting Blue Catfish to Heal Chesapeake Bay
Ever since the blue catfish was introduced to Chesapeake Bay in the 1970s, it’s been a bad neighbor to the rest of the species in the ecosystem.
Smoked Mussels
Mussels are delicious when simply steamed in garlic and white wine. This smoked mussels recipe combines steaming with smoking for a great appetizer.
Spicy Latin American Ceviche
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Peruvian Mixed Seafood Ceviche
This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
Wasabi Mayonnaise
Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try it on anything that uses mayo.
Louisiana-Style Hot Sauce
I’ve been growing chile peppers for more than a quarter century now. One of my favorite ways to preserve them is to make my own Louisiana-style hot sauce.
Aguachiles
Few dishes are as delicious and easier to make than Aguachiles. I was introduced to it by my daughter Natalia while on a winter vacation in Nayarit.
The Art of Grilling Seafood
Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.