Louisiana Oyster Ceviche

Ingredients:

• 2 dozen Louisiana oysters, cleaned (Use only freshly shucked oysters for this recipe.)
• 1/2 cup red onion, thinly sliced
• 3 Tbsp. cilantro, chopped
• 1 Tbsp. Jalapeño, thinly sliced, no seeds
• 1/4 cup lime juice
• 1 tsp. lime zest
• 1/2 cup cherry tomatoes, halved lengthwise
• 1/2 tsp. hot sauce
• 2 Tbsp. olive oil
• 2 Tbsp. Sea salt, coarse
• 1/3 cup fresh cilantro leaves, chopped

Directions:

1. Shuck Louisiana oysters. Strain and reserve oyster liquid. Reserve bottom half of shell and discard top half.
2. Combine oyster liquid, red onions, cilantro, jalapeños, lime juice, lime zest, tomatoes, hot sauce and olive oil. Add oysters and marinate for 5 to 7 minutes
3. Arrange oyster shells on bed of ice or sea salt. Place 1 oyster on each shell and top with cherry tomato half, red onions, 1 slice of jalapeño, some juice from marinade and a couple of crystals of sea salt. Garnish with fresh cilantro leaves.