Ostiones En Escabeche (Soused Oysters)
| Yield: | 4 Servings |
| Categories: | Mexico, Seafood |
| Jim Vorheis | ||
| 1/2 | c | Light olive oil |
| 1/3 | c | Finely sliced white onion |
| 8 | Garlic cloves, peeled | |
| 1/2 | c | Finely sliced carrots, blanched |
| 1/2 | c | Cauliflower flowerets, blanched |
| 2 | California bay leaves | |
| 3 | Fresh marjoram sprigs or 1/4 tsp dried | |
| 1 1/2 | ts | Dried oregano, Mexican if possible |
| 1/2 | ts | Peppercorns |
| Sea salt to taste | ||
| 1/4 | c | Vinegar |
| 2 | c | Shucked oysters or other seafood (shrimp, crab, |
| Scallops, alone or together) | ||
| 1 | Lime, thinly sliced | |
| Strips of canned jalapenos en escabeche (to taste) |
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