Photo by Stephanie Bourgeois


  • 1 cup tomato juice
  • 2 tablespoons ketchup
  • 1 serrano chile, seeds removed, minced
  • Juice and zest of 1 lime
  • Juice and zest of 1 orange
  • Juice of 1 lemon
  • 1/2 teaspoon finely grated ginger
  • 1/4 teaspoon finely grated garlic
  • Pinch salt
  • 12 oysters, shucked
  • 1/4 cup thinly sliced scallions
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup extra virgin olive oil

This recipe contains: Shellfish


Oyster Shooters with Tomato, Lime, and Chiles

Andrew Hebert

TRADE, Boston

This zesty seafood shooter delivers a one-two punch of ginger and minced serrano chile. Chef Hebert favors Island Creek Oysters from Duxbury, Massachusetts.

Yield: One dozen shooters


Combine the tomato juice, ketchup, serrano chile, all of the citrus juice and zest, ginger, garlic, and salt. Mix well and chill in the refrigerator for 2 hours.

Pour about 2 tablespoons of the tomato mixture into each shot glass. Add a shucked oyster to each glass.

Garnish with a pinch of scallions and cilantro. Finish with a drizzle of olive oil. Serve very cold.