Oysters with cucumber and finger limes
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
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.