A refreshing starter from Arrows in Ogunquit, Maine.
Recipe information
Yield
Makes 2 first-course servings
Ingredients
1/2 cup bottled chili sauce
5 tablespoons rice vinegar
1 10- to 12-ounce jicama, peeled, cut into matchstick-size strips (about 2 1/2 cups)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
1 teaspoon minced seeded serrano or jalapeño chili
12 fresh oysters, shucked
Preparation
Step 1
Mix chili sauce and 3 tablespoons vinegar in small bowl. Season sauce to taste with salt and pepper. Mix jicama, next 5 ingredients and remaining 2 tablespoons vinegar in medium bowl. Season salad to taste with salt and pepper. (Sauce and salad can be prepared 8 hours ahead. Cover separately and refrigerate.)
Step 2
Divide chili-vinegar sauce between 2 small bowls; place 1 bowl in center of each of 2 plates. Spoon 6 mounds jicama salad around each sauce bowl. Top each mound of salad with 1 oyster.
