from Chef Ron Barber
Ocean fresh oysters with this tangy salsa really compliment the crisp acidity of the Sauvignon Blanc. I prefer the smaller oysters such as Kumamoto or Malpeque.
Oysters with Cucumber & Pickled Ginger Salsa
Pair with St. Supéry Sauvignon Blanc
36 fresh oysters – on the half shell
1 cup peeled and finely diced English cucumber
5 tablespoons pickled ginger – finely chopped
¼ cup red onion – finely chopped
¼ cup cilantro leaves – finely chopped
2 teaspoons fresh lime juice
2 tablespoons seasoned rice wine vinegar
salt to taste
Combine all ingredients (except the oysters) and refrigerate for at least one hour. Place about a half teaspoonful on the oysters just before serving.
Serves 6 as an appetizer