Spicy Oyster “Escabeche” Recipe

Yield: 12 portions (or 2 portions for 6)


  • 12 Medium size shucked Pacific Northwest Oysters
  • - with 1 to 1 ½ cup of the “oyster liquor” strained and reserved 3 pieces of chives (sliced thin)
  • 1 clove of garlic-crushed, then minced
  • 2 large ripe tomato, diced
  • 1 large lemon, juiced
  • 1 lime, juiced
  • 1/4 cup cold water
  • 1 teaspoon ketchup
  • dash black pepper
  • dash salt
  • 1 teaspoon soy sauce (optional)
  • 3 tablespoons of cilantro minced
  • ¼ t hot pepper sauce


  1. Shuck Oysters. Pour the oyster and any juices into a small bowl.
  2. Mince all the vegetable ingredients into very small pieces.
  3. Place all the minced items in a bowl.
  4. 4Drain Oysters leaving “liquor” in the bowl.
  5. Mince the Oysters larger than the vegetables.
  6. Add everything into the bowl with reserved Oyster “liquor.”
  7. Add all the other ingredients, including the juice of the lime and lemon.
  8. Add water and to taste for salt.

Allow to marinate in refrigeration or on ice until very cold. Serve in small iced glasses just before dinner.

Leave a comment

Please note, comments must be approved before they are published