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Oysters with Serrano Chile, Avocado, and Cherry Tomatoes

Recipe information

  • Yield

    serves 4

Ingredients

1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
1 serrano chile, very thinly sliced
1 ripe avocado, cut into 1/4-inch dice
6 cherry tomatoes, quartered

Preparation

  1. Arrange the oysters on a bed of crushed ice. Top each with a piece of chile, some avocado, and 2 tomato quarters, and serve.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsOysterShellfishSeafoodAvocadoVegetableCherry TomatoTomatoStarterDinnerNut FreeGluten FreeDairy FreeRawEasyQuick30 Minutes or LessNo-CookNew YearsCookbooks
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