Rhubarb & Oyster Ceviche
by Tom Hunt
Beautifully pink, rosy & romantic!
100g forced rhubarb
1 tsp unrefined sugar
20ml lime juice
6 small leaves, flat parsley
6 rock oysters, shucked
1 tsp unrefined sugar
20ml lime juice
6 small leaves, flat parsley
6 rock oysters, shucked
Cut 3/4 of the rhubarb into 3cm pieces. Place in a saucepan with a splash of water and the sugar. Pop a lid on top and bring to a gentle simmer for five minutes. Strain the rhubarb, retaining the rhubarb juice. Save the pulp for your breakfast and eat with yoghurt or porridge.
Shuck the oysters and place into a small container with the rhubarb and lime juice, marinade for at least 30 minutes. Keep the shells to one side.
Cut the remaining rhubarb into a very fine dice. Serve the oysters in the shell with some of the juice and decorate with a half a teaspoon of diced rhubarb and a small parsley leaf.
