Ingredients Jump to Instructions ↓

  1. Jim Vorheis

  2. possible

  3. 1/2ts Peppercorns

  4. Sea salt to taste

  5. 1/4c Vinegar

  6. 2 c Shucked oysters or other

  7. seafood (shrimp, crab,

  8. Scallops, alone or together)

  9. 1 Lime, thinly sliced

  10. Strips of canned jalapenos

  11. 1 1/2ts Dried oregano, Mexican if

  12. tsp dried 1/2c Light olive oil

  13. 1/3c Finely sliced white onion

  14. 8 Garlic cloves, peeled

  15. 1/2c Finely sliced carrots,

  16. 1/2c Cauliflower flowerets,

  17. blanched

  18. 2 California bay leaves

  19. 3 Fresh marjoram sprigs or en escabeche (to taste)

Instructions Jump to Ingredients ↑

  1. + Heat the oil in a large frying or saute pan.

  2. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes.

  3. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil.

  4. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes.

  5. Set aside to cool.

  6. Refrigerate overnight and serve at room temperature.

  7. * Jalapenos may be omitted and passed separately at the table.

  8. The Art of Mexican Cooking From the collection of Jim Vorheis


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