Soused Oysters - Ostiones En Escabeche

Recipes Ingredients:

Jim Vorheis 1 1/2
ts Dried oregano, Mexican if
1/2 c Light olive oil
-possible
1/3 c Finely sliced white onion
1/2 ts Peppercorns
8 Garlic cloves, peeled
Sea salt to taste
1/2 c Finely sliced carrots,
1/4 c Vinegar
-blanched 2
c Shucked oysters or other
1/2 c Cauliflower flowerets,
-seafood (shrimp, crab,
-blanched
Scallops, alone or together)
2 California bay leaves
1 Lime, thinly sliced
3 Fresh marjoram sprigs or 1/4
Strips of canned jalapenos
-tsp dried
-en escabeche (to taste)

Recipe Instructions:

Heat the oil in a large frying or saute pan. Add the onion and Garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes. Set aside to cool. Refrigerate overnight and serve at room temperature. * Jalapenos may be omitted and passed separately at the table. The Art of Mexican Cooking From the collection of Jim Vorheis