Recipe - Ostiones En Escabeche (Soused Oysters)

Jim Vorheis
One half cup Light olive oil
1/3 cup Finely cut or sliced up white onion
8 Garlic cloves, peeled
One half cup Finely cut or sliced up carrots,
blanched
One half cup Cauliflower flowerets,
blanched
2 California bay leaves
3 Fresh marjoram sprigs or 1/4
tsp dried
1 One half teaspoon Dried oregano, Mexican if
possible
One half teaspoon Peppercorns
Sea salt to taste
One fourth cup Vinegar
2 cup Shucked oysters or other
seafood (shrimp, crab,
Scallops, alone or together)
1 Lime, thinly cut or sliced up
Strips of canned jalapenos
en escabeche (to taste)

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, cut or sliced up 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip