Makes enough for 2 dozen oysters
3 tablespoons cilantro, freshly chopped
2 tablespoons California COOC-certified extra virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons dry white wine
1 1/2 tablespoons shallots, finely diced
1 teaspoon sugar
1 teaspoon freshly-squeezed lemon juice
1/2 teaspoon lemon zest, finely grated
1/4 teaspoon salt
1/4 small, hot jalapeño, finely diced
2 dozen small-medium oysters
Combine all ingredients in a small bowl and whisk to blend flavors. Enjoy on freshly-shucked, raw oysters whenever possible, and don’t forget the wine.
Recipe and photo shared with permission from McEvoy Ranch.