Kumamoto Oysters with Xni-Pec Granita

Mouthwatering fresh oysters with a spicy granita made with the famous habanero sauce from Yucatán, Mexico.

  • Servings 1 dz.
  • 20 mins. + 4 hrs. prep
  • Medium

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.

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