Cornish Native Oyster Cocktail Acapulco Style! And Seviche - Hedy Robertson Jones December 19 2012, 0 Comments

Cornish Native Oyster Cocktail Acapulco Style!! Serves 4 

120ml tomato ketchup 
1/2 - 1 teaspoon  tabasco  sauce 
1 teaspoon Worcestershire sauce 
Juice of two limes 
Pinch of black pepper 
24 fresh Cornish Native Oysters   
85 ml dry white wine 
Finely shredded lettuce 

Mix the sauces, lime juice and wine and and leave for twenty minutes. Open the oysters and scoop out with their juice. Serve on the shredded lettuce with the marinade poured over the top. 

Seviche Fish marinated in lime juice Serves 4 

1/2 lb. Very fresh fish ( any white fish or mackerel ) 
Juice of one orange 
Juice of three limes 
6 spring onions or 1/2 white onion finely chopped 
2 tbs olive oil 
2 tbs tomato ketchup 
1/2 tsp Worcester sauce 
Good splash of Tabasco sauce 
1/4 dried oregano 
1/4 tsp salt 
1/4 tsp black pepper 
2 ripe tomatoes chopped 
Handful fresh coriander 
1 green chilly finely chopped 
2 ripe avocados chopped 

Cut the fish into very small pieces, pour the lime and orange juice over the fish and add the onions, stir and leave in a covered bowl in the fridge for at least 3 hrs or overnight. The fish will change colour and become white. One hour before serving add the remaining ingredients and return to the fridge. Serve with dry crackers