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