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  • Marinated Oysters with Chili, Lime and Gin

Marinated Oysters with Chili, Lime and Gin

Posted on Apr 1st, 2023
by Paul Hegeman
Categories:
  • Seafood Recipes
Marinated Oysters With Chili, Lime and Gin

Summer is the season for lounging by the sea and eating fresh oysters. For casual occasions you can’t beat a simple oyster with a squeeze of lemon.

However, for entertaining, you might want to spice things up a little. The fresh chili and ice cold gin in this marinade should be more than enough to do the trick.

Enjoy this delicious marinated oysters dish.

Marinated Oysters With Chili, Lime and Gin

Marinated Oysters with Chili, Lime and Gin

4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Appetizer
Servings 4 servings

Ingredients
  

  • 1 lime juice
  • 1 teaspoon lime zest finely grated
  • 1 shot gin
  • 1/2 teaspoon ginger
  • 1 teaspoon mirin
  • 1 teaspoon white sugar
  • 1/2 red birds eye chillis
  • 2 dozen Sydney rock oysters

Instructions
 

  • Place all the above ingredients in a jar, cover with a lid and shake vigorously.
  • Take a teaspoon and drizzle small amounts of the marinade over each oyster just before serving.
  • For a more intense flavor; spoon over the oysters one hour before serving.
  • Note that this recipe is intended to have a fair bit of kick. If it is too spicy, remove the chili seeds before chopping. And if you feel there's a little too much alcohol, hold back on half the gin.

Notes

Chilli, Lime & Gin-Marinated Oysters
Tried this recipe?Let us know how it was!
  • Dairy-Free
  • Gluten-Free

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.92 from 47 votes (47 ratings without comment)

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