• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ostiones En Escabeche (Soused Oysters)

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • Jim Vorheis
  • 1/2 c Light olive oil
  • 1/3 c Finely sliced white onion
  • 8 Garlic cloves, peeled
  • 1/2 c Finely sliced carrots,
  • -blanched
  • 1/2 c Cauliflower flowerets,
  • -blanched
  • 2 California bay leaves
  • 3 Fresh marjoram sprigs or 1/4
  • -tsp dried
  • 1 1/2 ts Dried oregano, Mexican if
  • -possible
  • 1/2 ts Peppercorns
  • Sea salt to taste
  • 1/4 c Vinegar
  • 2 c Shucked oysters or other
  • -seafood (shrimp, crab,
  • Scallops, alone or together)
  • 1 Lime, thinly sliced
  • Strips of canned jalapenos
  • -en escabeche (to taste)


Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes. Add
the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat
until the mixture comes to a boil. Add the oysters, sliced lime, and
jalapenos* and cook until the oysters are plump and just cooked - about 2

Set aside to cool. Refrigerate overnight and serve at room temperature.

* Jalapenos may be omitted and passed separately at the table.

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