- Yield: 50-count oyster bag
Kumamoto Oyster With Watermelon-Jalapeno-Lime Mignonette
Recipe courtesy of Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club (Palm Coast, Fla.)
Ingredients
- watermelon - 1 lb., brunoise
- jalapeño - 1 ea., minced
- red onion - 1/4 each, brunoise
- lime - 1 ea., zest and juice
- extra virgin olive oil - to taste
- cracked peppercorns - to taste
- kosher or sea salt - to taste
- cilantro - chopped
Instructions
- Mix all ingredients together and allow to macerate for at least 2 hours.
- Shuck oyster cleanly and remove from bottom of shell. Inspect for any shell fragments.
- Place enough of the watermelon mignonette to cover the oyster.
- Set oyster on rock salt or crushed ice to present.
