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Ingredients for 4:

  • 4 Crisp & saline oysters
  • 1 tomato
  • 1 shallot
  • Juice of 1 lime
  • ½ cucumber
  • 2,54 oz or 75 ml Ponzu sauce
  • 1 leek
  • 1 tbsp masago
  • Kosher salt


  • Cut a cross in the tomato and put it for 10 seconds in boiling water
  • Cool the tomato with cold water and remove the skin
  • Cut the tomato in half and remove the seeds and stem
  • Finely chop the tomato in small cubes
  • Peel the shallot and finely chop
  • Mix tomato,shallot, lime juice and salt&pepper according to your taste
  • Peel the cucumber and cut it in pieces
  • Use a food processor to mix cucumber and ponzu sauce
  • Add a bit of salt and pepper
  • Fill 4 small glasses with the cucumber/ponzu juice and add 1 oyster per glass and 1 tbsp of tomatosalsa
  • Clean the leek and cut it into small pieces
  • Serve the oyster shooter with a bit of masago and leek

Red Oyster® USA

228 East 45th Street, Suite 9E
New York, 10017 NY

+1 212 380 1134


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