Photo by Stephanie Bourgeois

Ingredients:

1 cup tomato juice
2 tablespoons ketchup
1 serrano chili, 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

RECIPE

Oyster Shooters with Tomato, Lime, and Chilies

Andrew Hebert

TRADE, Boston

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

Yield: One dozen shooters

Method:

Combine the tomato juice, ketchup, serrano chili, 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.