oyster ceviche

Oyster Ceviche (Ceviche de Ostras)

In Seafood by Mark MaskerLeave a Comment

This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.

oyster ceviche

If you don’t have a habanero, you can substitute jalapenos.

Oyster Ceviche Ingredients

  • 48 oysters, shucked
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 3 tomatoes, peeled, seeded and chopped
  • 1 cup chopped onion
  • 1 habanero chile, stemmed, seeded and minced
  • 3 tablespoons finely chopped fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Garnish:

  • Lettuce leaves
  • Fresh mint sprigs
  • Tomato wedges


  1. Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.
  2. Drain the oysters and reserve 1/4 cup of the juice. Add the remaining ingredients to the oysters, along with the reserved juice, and toss the mixture gently.
  3. Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the lettuce and garnish with fresh mint and tomato wedges.
Photo and video by Taryn Elliott from Pexels
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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