- 1/2 cup natural rice vinegar
- 1/2 cup seasoned rice vinegar
- 2 shallots, finely chopped
- 3 tablespoons freshly squeezed lime juice, strained
- 1 small jalapeno pepper, seeded and finely chopped
- 1 small bunch cilantro, picked and roughly chopped
Combine all ingredients in a medium bowl. Refrigerate for at least 1 hour before using. Serve over oysters.
SourceMartha Stewart Living, October 1997