Whenever I have the opportunity to snack on some raw oysters, I am confronted with a real dilemma. What do I top the oysters with? Sure, I could just suck ‘em down plain… But I like a little kick. So what’s it gonna be? Mignonette, horseradish, Tabasco, lemon, cocktail sauce?
These options can be overwhelming. That’s why I came up with this incredibly simple dish. I decided to combine oysters with some of my favorite toppings, resulting in this play on ceviche with a strong bite of horseradish.
In a small bowl, mix all the ingredients (including the liquor from the oysters), except for the oyster shells. Season with salt and pepper and refrigerate for 10 minutes. Using a spoon, divide the mixture among the 6 oyster shells and serve.