Oysters with Serrano Chile, Avocado, and Cherry Tomatoes

Fresh serrano chile slices, tempered slightly by tomatoes and avocado, give heat.

  • Yield: Makes 1 dozen

Source: Martha Stewart Living, December 2006


  • 1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
  • 1 serrano chile, very thinly sliced
  • 1 ripe avocado, cut into 1/4-inch dice
  • 6 cherry tomatoes, quartered


  1. Arrange oysters on a bed of crushed ice. Top each with a piece of chile, avocado, and tomato, and serve.


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