Apple and scallion oyster ceviche from Deep Run Roots: Stories and Recipes from My Corner of the South (page 115) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on August 19, 2023

    This mixture of citrus, cilantro, apple and hot sauce makes for a bright and refreshing marinade for the oysters. I think next time, I might add a diced jalapeño or serrano chile to the mix.

  • L.Nightshade on March 23, 2019

    Mr. Nightshade went out in a dinghy with a friend who cultivates oysters, and came home with a bucket full of fresh, fresh oysters. So of course I had to come to EYB and figure out some things to do to them, and this was one. I wouldn’t have thought of pairing apples and oysters, but it works beautifully. I liked the charred scallions too. (I once had bread served with leek ash on beef tallow, and have been interested in burnt alliums ever since.) After tasting I did double the amount of hot sauce. A very small amount is called for, and I used a locally-made sauce that is pretty heated. I used too many oysters for the two of us, and the shells got thrown away, so the next day we had oyster shooters. Happy to report they were even better after marinating for 24 hours!

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