Soused Oysters - Ostiones En Escabeche

Directions

1. 1

   Jim Vorheis 1/2 c Light olive oil 1/3 c Finely sliced white onion 8 Garlic cloves, peeled 1/2 c Finely sliced carrots, -blanched 1/2 c Cauli

2. 2

   Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes

3. 3

   Add the vegetables, herbs, peppercorns, salt, and vinegar

4. 4

   cook over high heat until the mixture comes to a boil

5. 5

   Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes

6. 6

   Set aside to cool

7. 7

   Refrigerate overnight and serve at room temperature

8. 8

   Jalapenos may be omitted and passed separately at the table