Ceviche Mochi ’s Oyster & Aguardiente Ceviche Recipe @ Home
Here is how to make our oyster & aguardiente ceviche at home. A dish which is a favorite of many of our guests and they frequently asked us how to prepare this luscious starter. Read on…
For 6 persons you will need:
- 24 oysters
- 6 cherry tomatoes (pref. romantica brand)
- 1 big shallot peeled
- 4 limes juice freshly squeezed
- 4 sprigs mint leaves chopped
- 4 sprigs flat parsley chopped
- 3 tbs ready made sushi vinegar
- 3 tbs aguardiente from Colombia
- 1 jalapeño pepper (smoked) finely diced
- (a smoked jalapeno pepper recipe will follow soon! If you do not have them at hand please do not worry it is just a little add to the flavor. You could use a dash of smoked salt (available at gourmet stores) instead)
- a dash of sea salt to taste
- crushed ice for serving (if you can’t get your hands on it, a little moist sea salt, sprigs of plants, sand or anything to keep the shells stable will do as well as long as your luscious ceviche doesn’t drip from the oyster)
Aguardiente de Colombia
Try to get this one. If you can’t, substitute with sambuca but use less as it is stronger.
Chop tomatoes & shallots as quick as you can 🙂 with caution…
And mix with all of the other ingredients (except the oysters) vigorously as below:
Now you have to take real care… Use a towel to protect your hand as above.
Cut the white tendon that is keeping the oyster to it’s shell. This will ease up consumption, add a bit of texturized chewiness that we like and above all, keep the oyster ceviche succulently delicious … NO FORKS NEEDED. HEY… JUST HANDS… that’s the way to eat!
OKAY !!!! so so far – so good :: take a little sip of arguadiente before you serve to your guests and be proud 😉 you’ve done a great job :: now the time arised to dress up !-) ready?
If you have any questions please feel free to contact us via the comment section below.
Patrick & Lissette