Raw Kumamoto Oysters — 2 dozen
Fresh Nectarines, Diced Small — 1 1/2 Cups
Shallots, Finely Chopped — 1/4 cup
Red Fresno Chili, Seeds Removed, Finely Chopped — 1/4 cup
Seasoned Rice Vinegar — 2 cups
Combine the diced nectarines, chopped shallots and chopped red Fresno chilis in a small mixing bowl. Pour the seasoned rice vinegar into the same bowl. Mix well with a spoon and refrigerate until use.
Spoon 1-2 tsp of mignonette over each shucked raw oyster on the half shell, depending on size of the oyster.
Pacific’s, Blue Point’s or any other raw shelled oysters available work just as well as the Kumamoto’s with this accoutrement.
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