Hogwash Oysters
By Michael Watchorn, Hog Island Oyster Company, San Francisco, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 36 (as an appetizer)

Ingredients: (use organic when possible)
2 — 3 doz. Extra-Small Pacific or Atlantic Oysters* (about 2-3 in.)
1/4 cup Seasoned Rice Vinegar
1/4 cup Unseasoned Rice Vinegar
11arge Shallot (peeled and minced)
11g. Jalapeno Pepper (seeded and minced)
1/2 bunch Cilantro (chopped fine)
Juice of 1 Lime

Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Place a teaspoon or so over freshly shucked oysters. Use the Hogwash the same day it's made.

*Seafood Watch recommends farmed oysters from all sources.

Recipe also found in The Hog Island Oyster Lover's Handbook by Jairemarie Pomo, Ten Speed Press, Spring 2006

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit



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