Kumamoto Oysters with Xni-Pec Granita

Recipe

Ingredients

• 1 dozen Kumamoto Oysters
• 4 Tomatoes
• 1 Onion
• 1 bunch of Cilantro
• 1 Garlic Clove
• 2 Habaneros
• 4 Oranges
• 2 Limes

Directions

1. Finely chopped the tomatoes, onion, habaneros, garlic and cilantro; add the juice of the oranges and lime.
2. Mix and add salt and pepper to taste. Let it sit for 4 hours.
3. Strain the juice and put it in the flat pan in the freezer. Constantly scrape the liquid with a fork so it forms crystals. Repeat for 5 times every 20 mins until frozen.
4. Clean and shuck the oysters.
5. Add a little of the xni-pec mix and then top it with granita.
6. Garnish with micro greens.

Pro Tips

Xni-Pec is a Mayan word meaning ‘Dog’s Snout’, since this hot sauce can make you sweat like a dog’s nose when eaten.