Oyster Ceviche

Rifko Meier

Oysters XO, NYC; Los Angeles; Washington, D.C.; Atlanta; Charleston, SC; Miami; Chicago; Seattle; Philadelphia; New Orleans; and San Francisco

For those occasions when a raw bar just won't do, try this oyster ceviche. Cooked lightly in acid, the oysters retain their texture and flavor, yielding a refreshing appetizer that keeps the bivalves front-and-center.


  • 12 oysters
  • 1/4 cup lime juice (from about 2 limes)
  • 1/4 cup orange juice (from about half an orange)
  • 2 tablespoons lemon juice (from about half a lemon)
  • 1/4 cup finely sliced red onion
  • 1 tablespoon chopped cilantro, plus leaves for garnish
  • 1 teaspoon olive oil
  • 1/2 teaspoon Tabasco
  • Salt and pepper to taste
  • Chips to serve  


Shuck the oysters. Drain the shucked oysters in a fine mesh sieve and let sit until there is no liquid, about 5 minutes

In a large bowl, combine the lime, orange, and lemon juices. Add the drained oysters and let marinate for 5 minutes. Toss in the remaining ingredients and season to taste with salt and black pepper.

Serve the oyster ceviche immediately with tortilla or potato chips alongside.


2 servings