Oyster Escabeche

Oyster Escabeche
4 from 1 ratings
Helping us celebrate National Oyster Day with some great oyster recipes are chefs Ben Pollinger of Oceana, Mark Richardson of the Carlyle Restaurant, and Dave Seigal of Cull + Pistol. Catch them all this fall at The Lobster Place Presents Oyster Bash, a main attraction at the eighth-annual Food Network & Cooking Channel New York City Wine & Food Festival Presented By Food & Wine (NYCWFF). Tonight, for National Oyster Day, make chef Ron Rosselli oyster escabeche. 
  • 1/4 cup rice wine vinegar
  • 1 tablespoon yuzu juice
  • 2 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1/4 cup grapeseed oil
  • 1/4 cup prosecco
  • 1 tablespoon shallot, brunoise
  • 1 1/4 tablespoon preserved lemon
  • 1 1/4 tablespoon fresno chili
  • 1/2 teaspoon coriander seed, ground
  • 1/2 teaspoon black peppercorn, mignonette
  1. Shuck your oysters. Pickle the oysters in the escabeche for 1 hour.
  2. Place the oysters back in shell with a little of the liquid and top with the preserved lemon mignonette.