Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis 1 1/2 ts Dried oregano, Mexican if
1/2 c Light olive oil -possible
1/3 c Finely sliced white onion 1/2 ts Peppercorns
8 Garlic cloves, peeled Sea salt to taste
1/2 c Finely sliced carrots, 1/4 c Vinegar
-blanched 2 c Shucked oysters or other
1/2 c Cauliflower flowerets, -seafood (shrimp, crab,
-blanched Scallops, alone or together)
2 California bay leaves 1 Lime, thinly sliced
3 Fresh marjoram sprigs or 1/4 Strips of canned jalapenos
-tsp dried -en escabeche (to taste)

Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes.
Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over
high heat until the mixture comes to a boil. Add the oysters, sliced
lime, and jalapenos* and cook until the oysters are plump and just
cooked - about 2 minutes.

Set aside to cool. Refrigerate overnight and serve at room
temperature.

* Jalapenos may be omitted and passed separately at the table.

The Art of Mexican Cooking From the collection of Jim Vorheis

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