Skip to main content
Epicurious
Cookbooks

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
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.