Oyster Ceviche In The Shell With Popcorn Recipes

OYSTER CEVICHE IN THE SHELL WITH POPCORN

Oyster Ceviche in the Shell with Popcorn image

Provided by Food Network

Time 20m

Yield 3 to 6 hors d'oeuvres servings

Number Of Ingredients 10

Ingredients

1 1/2 cups popped popcorn
1 red onion, minced
1 celery rib, minced
1 tablespoon minced ginger
1/4 quarter habanero, minced
4 lemons, juiced
4 limes, juiced
2 tablespoons chopped cilantro
Salt and pepper
12 oysters, fresh, shucked just as guests are arriving, kept very cold

Steps:

Pop your favorite popcorn right before party (no butter just salted).
Combine the onion, celery, ginger, chile, and citrus juice with cilantro. Season with salt and pepper.
Right before serving, top each oyster with ceviche mix and serve with a big bowl of just popped popcorn.

AMUSE BOUCHE OF THYMEROASTED OYSTERS IN THE SHELL

Amuse Bouche of Thymeroasted Oysters in the Shell image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 5

Ingredients

6 medium-sized East Coast oysters
1 tablespoon lamb jus
18 sprigs fresh thyme
1/2 ounce olive oil
12 ounces coarse sea salt (for garnish

Steps:

Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the olive oil in a small saute pan and add the oysters, thyme side down. Cook for 20 seconds until oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs.

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