Oysters with Spicy Jícama Salad

Name: Oysters with Spicy Jícama Salad
Yield: Makes 2 first-course servings
Ingredients: 1/2 cup bottled chili sauce; 5 tablespoons rice vinegar; 1 10- to 12-ounce jicama, peeled, cut into matchstick-size strips (about 2 1/2 cups); 1/4 cup chopped fresh mint; 1/4 cup chopped fresh cilantro; 2 tablespoons sugar; 1 tablespoon minced peeled fresh ginger; 1 teaspoon minced seeded serrano or jalapeño chili; 12 fresh oysters, shucked

August 20, 2004

A refreshing starter from Arrows in Ogunquit, Maine.

Recipe information

Yield
Makes 2 first-course servings

Ingredients

1/2 cup bottled chili sauce

5 tablespoons rice vinegar

1 10- to 12-ounce jicama, peeled, cut into matchstick-size strips (about 2 1/2 cups)

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

2 tablespoons sugar

1 tablespoon minced peeled fresh ginger

1 teaspoon minced seeded serrano or jalapeño chili

12 fresh oysters, shucked

Preparation

Step 1
Mix chili sauce and 3 tablespoons vinegar in small bowl. Season sauce to taste with salt and pepper. Mix jicama, next 5 ingredients and remaining 2 tablespoons vinegar in medium bowl. Season salad to taste with salt and pepper. (Sauce and salad can be prepared 8 hours ahead. Cover separately and refrigerate.)
Step 2
Divide chili-vinegar sauce between 2 small bowls; place 1 bowl in center of each of 2 plates. Spoon 6 mounds jicama salad around each sauce bowl. Top each mound of salad with 1 oyster.

TagsSalad New England American Oyster Shellfish Seafood Starter Dinner Lunch Nut Free Gluten Free Dairy Free Make Ahead No-Cook Bon Appétit

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