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  Recipe Home » Mexican » Ostiones En Escabeche (Soused Oysters)
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  Ostiones En Escabeche (Soused Oysters)
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 307
Ingredients:
Jim Vorheis
1/2 cup Light olive oil
1/3 cup Finely sliced white onion
8 Garlic cloves, peeled
1/2 cup Finely sliced carrots, blanched
1/2 cup Cauliflower flowerets, blanched
2 California bay leaves
3 Fresh marjoram sprigs or 1/4 tsp dried
1 1/2 tsp Dried oregano, Mexican if possible
1/2 tsp Peppercorns
Sea salt to taste
1/4 cup Vinegar
2 cup Shucked oysters or other seafood (shrimp, crab,
Scallops, alone or together)
1 Lime, thinly sliced
Strips of canned jalapenos en escabeche (to taste)
Instructions:
Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes.
Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over
high heat until the mixture comes to a boil. Add the oysters, sliced
lime, and jalapenos* and cook until the oysters are plump and just
cooked - about 2 minutes.

Set aside to cool. Refrigerate overnight and serve at room
temperature.

* Jalapenos may be omitted and passed separately at the table.
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