Oysters Aguachile
Kumquat, Cucumber, Lime, Chile, Shallot, Radish, Chive Oil
Chef Andre Miller of Straight Wharf | Nantucket, MA
Adapted by StarChefs | August 2023
INGREDIENTS
Chive Oil:
Kosher salt
1 bunch chives
1 cup olive oil
Cucumber-Lime Dressing:
1 English cucumber, cut into 1-inch cubes
½ serrano chile, seeded
Juice of 5 limes
To Assemble and Serve:
1 red Fresno chile, brunoise
1 Persian cucumber, brunoise
½ shallot, brunoise
6 kumquats, 5 brunoise and 1 thinly sliced
Zest of 1 lime
6 oysters, shucked, shells and liquor reserved
2 French breakfast radishes, thinly shaved
Cilantro flowers
4 gooseberries, quartered
METHOD
For the Chive Oil:
Bring a pot of salted water to a boil. Blanch chives, then immediately set over an ice bath and let cool. Squeeze out any remaining liquid. Transfer chives to a Vitamix blender and blend on high speed, slowly streaming in oil until mixture is fully emulsified and the oil begins to steam. Strain, bottle, and reserve.
For the Cucumber-Lime Dressing:
In a Vitamix blender, blend all ingredients until well combined. Strain, then whisk together with lime juice. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a mixing bowl, combine chile, cucumber, shallot, brunoise kumquats, and lime zest. Set aside. In a separate mixing bowl, toss oysters with reserved liquor and 1 tablespoon kumquat mixture. Season with desired amount of Cucumber-Lime Dressing. Place reserved oyster shells on a serving plate. Evenly spoon oyster mixture onto the shells. Top with a small spoonful of the kumquat mixture. Garnish with radishes, cilantro flowers, kumquat slices, and gooseberries. Finish with a drizzle of Chive Oil. Serve oysters over chilled rocks or crushed ice.
