Antojitos & Botanos
Appetizers

Oysters on the Half Shell
with Salsa

24 fresh oysters in shell
1 small piece of mild
green or red chile
1/2 small tomato, peeled
and seeded
2 shallots
2 sprigs cilantro
1/2 tsp rice vinegar
3 lemons
2 tsp whitefish caviar
Crushed ice 

Salsa: 
Chop chile, tomato, shallots, 
and cilantro. 
Turn into small bowl and 
moisten with rice vinegar. 
Set aside. 
Thinly cut 24 large lemon slices. 
Carefully shuck oysters, 
reserving all liquid. 
Place oysters in shells. 
Slip a lemon slice under 
each oyster and top with 
a dab of salsa and a dab 
of whitefish caviar. 
Serve oysters shells 
on crushed ice. 
Serves 4