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
Preparation:
- 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
