Baja-style oysters

Mix up your oyster offering this summer with a spicy Baja-style topping. Serve with lime and a glass of Champagne. 








  • 24 (165984) Kia Ora Premium Half Shell Medium Oysters
  • 1 tbsp olive oil
  • ¾ cup chopped onion
  • 2 cloves garlic, minced
  • ½ tsp lime zest
  • 2 tbsp lime juice
  • 1 dried pequin chilli peppers, seeded and finely chopped
To serve
  • Lime wedges


1. Prepare the oysters

Pre-heat grill. Gently remove liquid from oyster shells, leaving only the meat inside the shell. Keep the oyster liquid. 

In a shallow baking pan arrange the oysters in their shells on a bed of coarse rock salt (or steady shells on the pan with crumpled foil).

2. For the toppings

In a large pan heat oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally. 

In a small bowl combine reserved oyster liquid, lime zest and juice, onion mixture and piquin peppers. Spoon onto oysters.

3. Grill & serve

Grill 4 to 5 inches from heat for 3-5 minutes or until edges of oysters start to curl. Serve with lime wedges.

As seen in

Feastive21 03
FeastiveMag21 Cover 250w