Ingredients
2 tablespoons each of fresh squeezed lemon, lime, orange and grapefruit
1 tablespoon shallots, minced finely
1 teaspoon ginger, minced finely
4 tablespoons rice wine vinegar
salt and ground black pepper to taste
4 tablespoon dry Sake
8 Naked Cowboy oysters, shucked on the half shell
1 scallion, finely sliced on bias
4 teaspoons Salmon Caviar
Preparation
In a small glass bowl, mix the juices, shallots, ginger, vinegar and Sake. Season lightly with salt and pepper. Let sit for 1 hour to meld the flavors. Open oysters and place on crushed ice, no longer than 1 hour before using. Drizzle about 1 teaspoon of mignonette over each oyster. Top each oyster with ½ teaspoon Salmon Caviar Finish with a small piece of sliced scallion. Serve immediately.
