8 Ingredients
4 Steps

What you'll need:

2 dozen freshly shucked oysters

4 golden shallots finely diced

250ml aged red wine vinegar

Ground white pepper

Sea salt

1 Calypso® mango cheek finely diced

½ Lebanese cucumber peeled, deseeded and finely diced

Chopped chives

How to make it:

  1. In a non-reactive bowl (ceramic or glass) combine the shallots and vinegar and season with salt and pepper to taste.
  2. Cover and refrigerate overnight to infuse the flavours.
  3. To serve, top each oyster with a small amount of the diced mango and cucumber. Add a teaspoon of the shallot dressing and sprinkle with chives.
  4. Serve immediately on a tray of ice.

Alternative Serving Option

Try serving these fantastic appetisers out of the shell, in a tang chi (Chinese soup spoon which has a flat bottom). Either way, your guests’ mouths will be watering!