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Oysters with cucumber and finger limes

Jill Dupleix
Jill Dupleix

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Finger limes add a citrus zing to savoury or sweet dishes.
Finger limes add a citrus zing to savoury or sweet dishes.Edwina Pickles
Time:< 30 minsServes:4

Oysters with an unusual garnish.

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Ingredients

  • half Lebanese cucumber, peeled

  • 1 tbsp white sugar

  • 1 tsp salt

  • 2 tbsp rice vinegar

  • 12 oysters (Pacifics or Sydney Rocks)

  • 1 tbsp extra virgin olive oil

  • 2 finger limes

  • 1 tbsp mirin

Method

  1. Cut the cucumber in half lengthwise and scoop out and discard the seeds then finely slice.

    Mix the sugar, salt and rice vinegar in a bowl, add the cucumber and leave for 30 minutes, then drain and squeeze out excess moisture.

    Whiz the pickled cucumber in a blender with olive oil until light and creamy, and chill until needed.

    Roll each finger lime on a bench to loosen the vesicles, then cut in half cross-wise, and gently squeeze the little pearls out onto a teaspoon.

    Add a drop or two of mirin to each oyster, then top with cucumber mixture and finger lime pearls and serve over ice.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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