Cucumber lime jalapeno granita for oysters

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Prep Time
10m
Cook Time
-
Total Time
10m
This refreshing cucumber lime jalapeno granita is the perfect accompaniment for fresh oysters. With a hint of heat from the jalapeno and the zesty flavors of lime and cucumber, it's a truly unique and delicious way to enjoy this classic seafood dish.
Cucumber lime jalapeno granita for oysters Image
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Ingredients

Servings: 12
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Notes

1. Jalapeno – this amount provides just a subtle hint of spiciness to keep things interesting but by no means makes this spicy. Freezing dulls the spiciness of jalapeno quite a lot.

2. Oysters – Both Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are great. These are the two main varieties here in Australia. Flavour and quality comes down to where they are grown. I love: Tasmanian, Merimbula, Port Stephens, Batemans Bay, Boomer Bay. But there are many more from around Australia that are great I haven’t tried or I don’t see them here in Sydney!

3. Serving oysters are typically served on bed of ice at restaurants to keep them cold and provide a stable base. Rock salt is an alternative (though have to discard), otherwise, a bed of leafy greens (whatever’s cheap at the time eg watercress, kale)

Leftovers will keep for at least a month in the freezer (scraped or unscraped).

Nutrition Facts

  • Calories
    0kcal
    0%
  • Fat
    0g
    0%
  • Saturated Fat
    0g
    0%
  • Carbohydrates
    0g
    0%
  • Fiber
    0g
    0%
  • Sugar
    0g
    0%
  • Protein
    0g
    0%
  • Cholesterol
    0mg
    0%
  • Sodium
    0mg
    0%
Percent Daily Values are based on a 2,000 calorie diet.
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