Grilled oysters with mango pico de gallo and red chilli horseradish

  • Preparation Time30 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyEasy

For the mango pico de gallo

1 ripe mango, peeled, pitted, and cut into very small dice
1/2 red onion, peeled and cut into very small dice
1 small jalapeno chilli, cut into very small dice
1 lime, juiced
2 tbsps extra-virgin olive oil
2 tsps honey
2 tbsps chopped fresh recao or coriander leaves
Salt and freshly ground pepper

For the red chilli horseradish

125g prepared horseradish, drained
1 1/2 tbsps chilli powder

For the grilled oysters

20 oysters, scrubbed well
For the mango pico de gallo:
1) Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or coriander in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.

For the red chilli horseradish:
1) Mix together the horseradish and chilli powder in a small bowl. Season with salt, to taste.

For the grilled oysters:
1) Preheat griddle to high. Dip oysters in water, as this will help them steam open on the griddle.

2) Place oysters on the griddle, close the cover, and griddle until all have opened, about 3 to 4 minutes. Discard any that have not opened.

3) Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chilli Horseradish.

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