- 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