Louisiana Oyster ceviche

Ingredients:

• 72 ea Lousiana Oysters, cleaned*
• 1 1/2 cups Red onions, thinly sliced
• 6 Tbsp Cilantro, chopped
• 3 Tbsp Jalapeño, thinly sliced, no seeds
• 3/4 cup Lime juice
• 1 Tbsp Lime zest, chopped
• 1 1/2 cups Cherry tomatoes, halved lengthwise
• 1 1/2 tsp Original TABASCO® brand Pepper Sauce
• 6 Tbsp Olive oil
• 2 Tbsp Sea salt, coarse
• 1 cup Fresh cilantro leaves, chopped

Directions:

1. Shuck oysters. Strain and reserve Louisiana Oyster liquid. Reserve bottom half of shell and discard top half.
2. Combine oyster liquid, red onions, cilantro, jalapeños, lime juice, lime zest, tomatoes, TABASCO® and olive oil. Add oysters and marinate for 5-7 minutes.
3. Arrange oyster shells on a bed of ice or sea salt. Place 1 oyster on each shell and top with cherry tomato half, red onions, 1 slice of jalapeño, some juice from marinade and a couple crystals of sea salt. Garnish with fresh cilantro leaves.
4. *Use only freshly shucked oysters for this recipe.