Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Tangerine | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- fresh oysters in the shell
- 1 pink grapefruit
- 1 small shallot minced
- 1 tangerine
- 1 tablespoon minced chives
- 2 tablespoons fresh wasabi peeled and very finely minced
- 1 tablespoon champagne vinegar
- ¼ teaspoon red chili flakes
Directions
With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit removing all white pulp.
Section the citrus over a bowl to catch the juices then finely chop fruit sections.
Return fruit to the bowl and add remaining ingredients.
Refrigerate for at least 2 hours or up to 2 days before serving.
Wash oysters and scrub shells with a vegetable brush to remove any debris.
Refrigerate until ready to shuck.
Right before serving shuck oysters discarding top shells and inspecting oysters for any bits of broken shell picking them out carefully.
Serve on a platter with crushed ice.
Serve splash in a bowl so guests can spoon it over oysters.
Category:Cathy's Recipes
Category:Oyster Recipes
Category:Wasabi Recipes
Category:Grapefruit Recipes