Oysters with Cucumber & Pickled Ginger Salsa

Serve with St. Supéry Sauvignon Blanc

The legendary wine country chef, John Ash, inspired me to create this flavor packed recipe.

36 fresh oysters – on the half shell
1 cup English cucumber – peeled, seeded and finely diced
2 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