Chef Ingber'S Naked Cowboy Oysters €ŽWith Citrus Sake Mignonette And Salmon Caviar

• 2 tablespoons each of fresh squeezed lemon, lime, orange and grapefruit
• 1 tablespoon shallots, minced finely
• 1 teaspoon ginger, minced finely
• 4 tablespoons rice wine vinegar
• salt and ground black pepper to taste
• 4 tablespoon dry Sake
• 8 Naked Cowboy oysters, shucked on the half shell
• 1 scallion, finely sliced on bias
• 4 teaspoons Salmon Caviar

1. In a small glass bowl, mix the juices, shallots, ginger, vinegar and Sake.
2. Season lightly with salt and pepper.
3. Let sit for 1 hour to meld the flavors.
4. Open oysters and place on crushed ice, no longer than 1 hour before using.
5. Drizzle about 1 teaspoon of mignonette over each oyster.
6. Top each oyster with A1/2 teaspoon Salmon Caviar
7. Finish with a small piece of sliced scallion.
8. Serve immediately.

fresh squeezed lemon, shallots, ginger, rice wine vinegar, salt, oysters, scallion, salmon

Taken from www.epicurious.com/recipes/member/views/chef-ingbers-naked-cowboy-oysters-a-with-citrus-sake-mignonette-and-salmon-caviar-58392034 (may not work)