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. 

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