Oysters with Finger Limes
Ben O'DonoghueIngredients:
- Oysters, as many as you like but lets say 2 doz rock or pacific
- 2 native finger limes fresh
Habanero Vinegar
- 1 cup of rice vinegar
- 1 cup of white balsamic vinegar
- 1/4 cup sugar
- 1/2 habanero chilli
Method
Habanero Vinegar:
- Place all the ingredients except the chilli in a pot and heat over a low heat for about 5 minutes and dissolve the salt and sugar and just before you turn it off add the fresh 1⁄2 chilli
- Remove from the heat and let cool completely
Oysters:
- It’s best to serve the oysters cold on ice
- Roll the finger limes firmly in your finger then cut in half across the lime and squeeze a little of the pearls into each oyster two large finger limes will be enough for two dozen oysters then
spoon in a little chilled habanero vinegar onto each oyster.
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