Antojitos & Botanos
Appetizers

1/2 cup light olive oil
1/3 cup finely sliced white onion
8 garlic cloves, peeled
1/2 cup finely sliced carrots, blanched
1/2 cup cauliflower flowerets, blanched
2 bay leaves
3 fresh marjoram sprigs 
OR 
1/4 tsp. dried marjoram
1 1/2 teaspoon dried oregano, 
Mexican if possible 
1/2 teaspoon peppercorns 
salt to taste
1/4 cup vinegar
2 cups shucked oysters 
or other seafood-
( Shrimp, crab, scallops, 
alone or together )
1 lime, thinly sliced
Strips of canned jalapenos- 
en escabeche( to taste )

Heat the oil in a large saute pan.
Add the onion and garlic and toss over
high heat without browning
for about 2 minutes.
Add the vegetables, herbs, peppercorns,
salt and vinegar;
cook over high heat
until the mixture comes to a boil.
Add the oysters, lime,
and jalapenos and cook
until the oysters become plump,
about 2 minutes.
Set aside and cool.
Refrigerate overnight
and serve at room temperature.

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