Title: Soused Oysters - Ostiones En Escabeche
Categories: Mexican Seafood
Yield: 4 Servings

		Jim Vorheis
1/2	c	Light olive oil
1/3	c	Finely sliced white onion
8		Garlic cloves, peeled
1/2	c	Finely sliced carrots, blanched
1/2	c	Cauliflower flowerets, blanched
2		California bay leaves
3		Fresh marjoram sprigs or 1/4 tsp dried
1 1/2	ts	Dried oregano, Mexican if possible
1/2	ts	Peppercorns
		Sea salt to taste
1/4	c	Vinegar
2	c	Shucked oysters or other seafood (shrimp, crab,
		Scallops, alone or together)
1		Lime, thinly sliced
		Strips of canned jalapenos en escabeche (to taste)

Heat the oil in a large frying or saute pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes.

Set aside to cool. Refrigerate overnight and serve at room temperature.

* Jalapenos may be omitted and passed separately at the table.

The Art of Mexican Cooking From the collection of Jim Vorheis

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