Louisiana Oyster Ceviche

Makes 12 appetizer servings. Recipe is from the Louisiana Seafood and Promotion Marketing Board.

72 oysters, cleaned and freshly shucked

11/2 cups sliced red onion

6 tbls. chopped cilantro

3 tbls. thinly sliced jalapeño, seeded

3/4 cup lime juice

3 tsps. lime zest

11/2 cups cherry tomatoes, halved lengthwise

11/2 tsps. Tabasco sauce

6 tbls. olive oil

6 tsps. coarse sea salt

1 cup chopped fresh cilantro

1. Shuck oysters, strain and reserve liquid. Reserve bottom half of shell. Use only freshly shucked oysters for this recipe.

2. Combine oyster liquid, red onions, cilantro, jalapeños, lime juice, zest, tomatoes, Tabasco and olive oil. Add oysters and marinate for 5 to 7 minutes.

3. Arrange oyster shells on a bed of ice or sea salt. Place 1 oyster on each shell and top with a cherry tomato half, red onions, a slice of jalapeño, some of the marinade and a couple crystals of sea salt. Garnish with fresh cilantro.