Oyster Ceviche

fast.cook's picture

Nov. 27, 2011


Chicken stock 1 Cup (16 tbs)
Shucked oyster with liquor 24 (Fresh Ones)
Green bell pepper 2 Tablespoon , chopped
Red bell pepper 2 Tablespoon , chopped
Lime 1
Red onion 4 Tablespoon , chopped
Fresh parsley 1 Tablespoon , chopped
Ripe avocado 1
Tomatoes 1 Medium
Catsup 1/2 Cup (8 tbs)
Prepared horseradish 2 Teaspoon



1) Chop the red and green pepper finely.

2) Chop the red onion and parsley as well.

3) Cut tomatoes and avocado into small dices.


4) Boil the chicken stock.

5) Simmer the stock and add oysters and their liquor.

6) Let the oysters poach for 2-3 minutes.

7) In a serving bowl, place the oysters.

8) Sprinkle lime juice over oyster and refrigerate for 1 hour.

9) After 1 hour, combine the cut vegetables and add to oysters.

10) Stir in horseradish and catsup.


11) Serve the oyster ceviche as side dish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes