Oyster Cebiche

Cooking Guatemalan

Ingredients for Oyster Cebiche

For Serves 8.

• 48 oysters, chucked
• 1 cup lime or lemon juice
• 3 large tomatoes, peeled and chopped
• 1 large onion, finely chopped
• 1 fresh red pepper, seeded and chopped
• 2 tablespoons mint leaves, chopped
• - Salt and pepper
• - Lettuce leaves

Preparation of Oyster Cebiche

1. Put the oysters into a large glass bowl with the lemon juice. Cover and refrigerate overnight. Strain the oysters reserving the juice.

2. In the same bowl combine the oysters with tomatoes, onion, red pepper, mint leaves and 1/4 cup of the reserved juice. Season with salt and pepper. Serve with lettuce leaves.

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