Ein Teller mit Austern Ceviche: ausgelöstes Austernfleisch mit Fenchel und Schalotten in einem Calamansi-Dressing.

Oyster ceviche

25 minutes

Leicht

2 people

This Mediterranean oyster ceviche combines delicate oysters with thinly shaved fennel, shallots, and a fragrant dressing made with calamansi balsamic vinegar and fresh lemon juice. As the fennel and shallots infuse the marinade with their subtle aromas, the oysters are left to marinate for a few minutes, allowing them to absorb the delicate acidity and bright citrus notes. An elegant starter that's perfect for warm summer days or special occasions.

Ingredients

12 oysters
1 fennel bulb with fronds
½ organic lemon, juice and zest
30 ml calamansi balsamic vinegar
1 tsp sugar
2 shallots
1 tbsp extra virgin olive oil
1 pinch of salt
Freshly ground pepper
3 sprigs of parsley

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the oysters for about 2 hours at room temperature, or alternatively for several hours in the refrigerator, then remove the meat from the shells.
Using a mandoline, slice the fennel bulb very thinly. Cut the 2 shallots into fine rings. Mix the juice and zest of half a lemon with 30 ml of calamansi balsamic vinegar, 1 teaspoon of sugar, and 1 tablespoon of olive oil, then season with a pinch of salt and freshly ground pepper. Add the fennel and shallots to the dressing and let it sit for about 10 minutes.
Carefully place the oyster meat into the mixture and leave it to marinate for about 10 to 15 minutes. Divide the oysters, fennel, and shallots between two plates and spoon some of the marinade over the top. Finally, pick a few fennel fronds and parsley leaves, then scatter them over the dish. Serve immediately and enjoy.

Tip: For an exotic variation, simply replace the lemon with lime. If you'd like to give the dish an even more Latin American flair, use fresh cilantro instead of parsley.