Fresh oysters topped with Chorizo Pico da Gallo

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Fresh and zesty oysters to be enjoyed with chilled bubbly.

By Food24 June 13 2013
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Ingredients (9)

12 oysters — wild
1 tsp fresh ginger — chopped
2 piquanté peppers — pickled, diced
1 lemon
1 tsp honey
1 Tbs peanut oil
1 tsp white pepper — ground
2 Tbs fresh coriander — chopped
100 g chorizo — finely diced
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Method:

Peel the lemon and gather the zest.

Juice the rest.

Blanch the zest (dip for a minute in boiling water then transfer to an ice bath).

Repeat twice.

Drain and pat dry the zest with a paper towel.

Finely slice the zest, and then cut into small cubes.

Place the zest in a small bowl. Add the diced red peppers, chorizo, ginger, coriander, honey, and lemon juice and peanut oil.

Sprinkle with white pepper.

Mix well.

Place a spoonful of the chorizo mixture onto each oyster and serve chilled.

Recipe reprinted with permission of The Turbine Boutique Hotel and Spa.

Check out the Pick n Pay Knysna Oyster Festival details and Hotspots.



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