OYSTERS ‘CEVICHE’

-10

Raw oysters topped with cucumber, red peppers, onion, jalapeño, lime and dill

-Preparation: 

THREE Chesapeake oysters are TOPPED with a mix of

     DICED cucumber

     “     red pepper

     “     red onion

          fresh lime zest

          lime juice and

          dill then SPRINKLED with smoked sea salt.

-What variety of oyster is used? 

Chesapeake (but subject to change-check with the kitchen.)

-What is Ceviche and why is it in quotations?

[FYI Ceviche is a term referring to a culinary process in which the marination of seafood in citric acid kills bacteria and changes the structure of the seafood’s protein, resulting in a more opaque and firm texture similar to if it had been cooked with heat, while maintaining it’s the raw taste.]

The oysters in this dish are simply TOPPED (and not marinated!) with a mix of ingredients characteristic of ceviche dishes. No marinating means the ceviche acid-cooking process does not take place and the texture and characteristics of the oyster remain unchanged. Because of this, it is not a true ceviche; the word is used to communicate the idea of the topping, while the quotations communicate that the dish is not a true ceviche.

-Served: COLD on a medium plate