Soused Oysters - Ostiones En Escabeche

Yield: 4 Servings
Categories: Mexican, Seafood
Jim Vorheis
1/2cLight olive oil
1/3cFinely sliced white onion
8Garlic cloves, peeled
1/2cFinely sliced carrots, blanched
1/2cCauliflower flowerets, blanched
2California bay leaves
3Fresh marjoram sprigs or 1/4 tsp dried
1 1/2tsDried oregano, Mexican if possible
1/2tsPeppercorns
Sea salt to taste
1/4cVinegar
2cShucked oysters or other seafood (shrimp, crab,
Scallops, alone or together)
1Lime, thinly sliced
Strips of canned jalapenos en escabeche (to taste)
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