Horseradish-Oyster Ceviche Recipe

Oyster Ceviche
Jordan Pervere

Ingredients

  • 12 oysters, scrubbed and shucked, reserving the liquor, then chopped into small pieces
  • 5 cherry tomatoes, finely diced
  • ¼ shallot, finely diced
  • 1 ½ tablespoons bottled horseradish, preferably Gold’s
  • 1 tablespoon ketchup
  • 1 ½ teaspoons red wine vinegar
  • Juice of ½ lemon
  • Salt and pepper, to taste
  • 6 oyster shells 

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. 

Click here to see 7 Outstanding Oyster Recipes. 

Directions

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. 

Nutrition

Calories per serving:

262 calories

Dietary restrictions:

Low Fat Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

13%

Servings:

3
  • Fat 4g 6%
  • Carbs 38g 13%
  • Saturated 1g 4%
  • Fiber 2g 9%
  • Sugars 4g
  • Monounsaturated 1g
  • Polyunsaturated 2g
  • Protein 18g 37%
  • Cholesterol 70mg 23%
  • Sodium 236mg 10%
  • Calcium 35mg 4%
  • Magnesium 58mg 15%
  • Potassium 456mg 13%
  • Iron 8mg 44%
  • Zinc 24mg 159%
  • Phosphorus 307mg 44%
  • Vitamin A 127µg 14%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 32µg 8%
  • Vitamin B12 22µg 373%
  • Vitamin E 0mg 2%
  • Vitamin K 4µg 5%
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