Smoked Oyster Ceviche Style Recipes

SMOKED OYSTER CEVICHE STYLE

Steps:

• Drain oysters, cut in half. In a small bowl, combine lime and lemon juice, chili powder and oregano. Add oysters and gently coat with marinade. Marinate for 2-3 hours in the refrigerator. In a bowl, combine the rest of the ingredients, except the lettuce leaves. Keep well chilled.
• An hour before serving, drain oysters, add to the vegetable mixture and toss gently. Return to the refrigerator until servng time. Serve on crisp lettuce leaves.
• Makes approximately 3 side salads or could be used as an appetizer.

SMOKED OYSTER BALL

Steps:

• Combine all ingredients except the parsley in the bowl of a food processor and pulse until well blended.
• Wrap mixture in plastic wrap and refrigerate until well chilled.
• Remove from plastic wrap, roll in chopped parsley, and serve with your favorite crackers or pita chips ( the garlic ones are good with this!).

SMOKED OYSTER SPREAD

Steps:

• Roughly chop oysers and in a medium bowl mix with cream cheese, Worcestershire sauce,hot sauce and lemon pepper.
• Chill at least one hour.
• Serve with sliced baguette or crackers.

SEVICHE

Steps:

• In a saucepan over medium heat, add the sliced onions and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
• Take one 1 large tomato and score an 'X' , skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove the tomato and rinse under cold water until it's cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place the peeled tomato in a blender and puree.
• In a large glass dish or bowl, combine the onions, olive oil and lemon juice. Stir in the oysters, pureed tomato, diced tomato, green onions, ketchup and soy sauce. Season with garlic salt, parsley, sugar, and salt to taste.

SMOKED OYSTERS ON TOAST

Steps:

• Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
• Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
• Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
• Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
• Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables

BOOMETTE'S SMOKED OYSTERS APPETIZERS

Steps:

• Put the whipped onion cream cheese on each Ritz crackers then top with a smoked oyster. And enjoy!