Smoked Oyster Ceviche Style
- Ready In:
- 1 (85 g) can clover leaf smoked oysters, drained
- 1⁄4 cup lime juice
- 1⁄4 cup lemon juice
- 1 dash chili powder
- 1 dash oregano
- 1⁄4 cup tomatoes, seeded, peeled, chopped
- 1⁄4 cup red pepper, diced
- 1⁄4 cup green pepper, diced
- 1 tablespoon green onion, chopped
- 1 cup English cucumber, seeded, diced
- 1 tablespoon parsley, chopped
- salt and pepper
- crisp lettuce leaf
- Drain oysters, cut in half. In a small bowl, combine lime and lemon juice, chili powder and oregano. Add oysters and gently coat with marinade. Marinate for 2-3 hours in the refrigerator. In a bowl, combine the rest of the ingredients, except the lettuce leaves. Keep well chilled.
- An hour before serving, drain oysters, add to the vegetable mixture and toss gently. Return to the refrigerator until servng time. Serve on crisp lettuce leaves.
- Makes approximately 3 side salads or could be used as an appetizer.
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