Seviche de Ostras

Seviche de Ostras Recipe from Guatemala | Ingredients: Oysters, Lime, Tomatoes, Onion, Hot Red Pepper, Mint, Salt, Lettuce

Region / culture: Guatemala | Preparation time: 30 minutes | Cooking time: overnight | Servings: 4-6

Introduction

Seviche de Ostras is a delicious and refreshing seafood dish that originates from Latin America. This dish features fresh oysters marinated in citrus juice, mixed with tomatoes, onions, and peppers for a burst of flavor. It is a perfect appetizer or light meal for any occasion.

History

Seviche de Ostras has a long history dating back to ancient times when indigenous people in Latin America used citrus juices to preserve and flavor their seafood. Over time, this dish has evolved and become a popular dish in many countries around the world.

Ingredients

48 oysters, shucked
1 cup lime or lemon juice
3 large tomatoes, peeled and chopped
1 large onion, finely chopped
1 fresh hot red pepper, seeded and chopped
2 tbsp mint leaves, chopped
salt, freshly ground pepper
lettuce leaves

How to prepare

Place the oysters in a large glass or china bowl and add the lime or lemon juice. Cover the bowl and refrigerate it overnight.
Strain the oysters, but make sure to save the juice.
In the same bowl, mix together the oysters, tomatoes, onion, hot pepper, mint leaves, and 0.25 cup of the reserved juice.
Season the mixture with salt and pepper according to your taste.
Take a serving bowl and line it with lettuce leaves. Pour the oyster mixture into the bowl.

Variations

Add diced avocado for a creamy texture.
Use different types of citrus juice such as orange or grapefruit for a unique flavor.
Mix in chopped cilantro for a fresh herb taste.

Cooking Tips & Tricks

Make sure to use fresh oysters for the best flavor and texture.

- Marinate the oysters in citrus juice for at least a few hours or overnight for maximum flavor.

- Adjust the amount of hot pepper according to your spice preference.

- Serve the seviche chilled for a refreshing taste.

Serving Suggestions

Serve Seviche de Ostras as an appetizer with tortilla chips or as a light meal with a side salad.

Cooking Techniques

Shuck the oysters carefully to remove any shell fragments.

- Use a sharp knife to chop the tomatoes and onions finely.

- Adjust the seasoning to your taste preferences.

Ingredient Substitutions

Use shrimp or fish instead of oysters for a different variation.

- Substitute red pepper flakes for fresh hot pepper.

Make Ahead Tips

You can marinate the oysters in advance and assemble the dish just before serving for a quick and easy appetizer.

Presentation Ideas

Serve Seviche de Ostras in individual martini glasses for an elegant presentation. Garnish with a sprig of mint or a slice of lime for a pop of color.

Pairing Recommendations

Pair Seviche de Ostras with a crisp white wine or a light beer for a refreshing combination. Serve with a side of plantain chips or cornbread for a complete meal.

Storage and Reheating Instructions

Store any leftover seviche in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture of the oysters may change. Serve chilled.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 2g per serving

Saturated Fat: 0g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains shellfish

Summary

Seviche de Ostras is a low-calorie, high-protein dish that is rich in vitamin C and iron. It is a healthy and nutritious option for seafood lovers.

Summary

Seviche de Ostras is a flavorful and nutritious seafood dish that is perfect for any occasion. With fresh oysters marinated in citrus juice and mixed with tomatoes, onions, and peppers, this dish is sure to impress your guests. Enjoy this refreshing dish as an appetizer or light meal for a taste of Latin America.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I had taken a trip to the coast with some friends. We stumbled upon a quaint little seafood shack, and as soon as I saw "Seviche de Ostras" on the menu, I knew I had to try it.

I had always been a fan of seafood, but I had never tried anything quite like this before. The combination of fresh oysters, tangy lime juice, and spicy peppers sounded like a flavor explosion in my mouth. I ordered a bowl of the seviche and eagerly awaited its arrival.

When the dish was placed in front of me, I couldn't wait to dig in. The oysters were plump and juicy, and the citrusy marinade had soaked into them, giving them a burst of flavor. I took a bite and was instantly transported to culinary heaven. The blend of textures and tastes was unlike anything I had ever experienced before.

I asked the chef for the recipe, but he simply smiled and told me it was a family secret. Determined to recreate this dish at home, I set out on a mission to learn how to make Seviche de Ostras myself.

I began by researching traditional seviche recipes and experimenting with different combinations of ingredients. I tried using different types of seafood, adjusting the levels of acidity and spice, and adding in my own twist to the dish. After several failed attempts, I finally stumbled upon the perfect combination of flavors that closely resembled the seviche I had tried that fateful day at the seaside shack.

Over the years, I continued to perfect my recipe for Seviche de Ostras, drawing inspiration from various sources and incorporating tips and tricks from fellow chefs and food enthusiasts. I learned that the key to a great seviche lies in using the freshest ingredients possible, allowing the flavors to meld together and marinate for just the right amount of time.

I shared my recipe with friends and family, who were all amazed at how such a simple dish could pack such a punch of flavor. They encouraged me to enter cooking competitions and even start my own catering business, but I was content with just sharing my love for Seviche de Ostras with those closest to me.

As the years passed, I continued to make Seviche de Ostras for special occasions and gatherings, each time receiving rave reviews and requests for the recipe. It became a signature dish of mine, a dish that brought people together and sparked conversations about food, travel, and the joys of discovering new flavors.

Looking back on that day at the seaside shack, I realize how that one dish changed the course of my culinary journey. It opened my eyes to the endless possibilities of combining different ingredients and flavors, and it inspired me to continue learning and experimenting in the kitchen.

Now, as I sit here with a bowl of Seviche de Ostras in front of me, I am filled with gratitude for the experiences and memories that this dish has brought into my life. It may have started as a simple recipe on a menu, but it has become so much more than that – it has become a part of who I am, a reflection of my love for cooking and sharing delicious food with others.

So here's to Seviche de Ostras, a dish that has stood the test of time and continues to bring joy and flavor to those who taste it. May it inspire others to step out of their culinary comfort zones and explore the rich and diverse world of food that surrounds us. And may it always remind me of the day that I fell in love with a dish that changed my life forever.