• 16 small Pacific oysters
  • 2 shallots, minced
  • 1 cup champagne or quality white wine vinegar
  • 1 Serrano chili pepper, thinly sliced
  • 2 tablespoons Middle Eastern preserved lemon, diced

Add the minced shallots and sliced chili to the vinegar and allow to marinade for at least 1 hour, up to overnight. Open the oysters, cutting them from the shells, but allowing the brine to remain. Spoon the shallots and a slice of the marinated chili over the oysters. Garnish with the diced lemon. Add caviar as a celebratory option.

Makes 4 servings

Pair with Hahn Pinot Gris or Hahn SLH Chardonnay