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Gulf Oyster Ceviche

Gulf Oyster Ceviche
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Prep Time:




Cold Prep


  • 72 Louisiana oysters cleaned*
  • 1.5 cup Red onions thinly sliced
  • 6 tbsp Cilantro chopped
  • 3 tbsp Jalapeño thinly sliced, no seeds
  • 1.5 cup Cherry tomatoes halved lengthwise
  • 1.5 tsp TABASCO
  • 34 cup Lime juice
  • 1 tbsp Lime zest chopped
  • 6 tbsp Olive oil
  • 2 tbsp Sea salt coarse
  • 72 leaves Fresh cilantro leaf
  • *Use only freshly shucked oysters for this recipe.


  1. Shuck oysters. Strain and reserve oyster liquid. Reserve bottom half of shell and discard top half.
  2. Combine oyster liquid, red onions, cilantro, jalapeños, lime juice, lime zest, tomatoes, TABASCO and olive oil. Add oysters and marinate for 5-7 minutes.
  3. Arrange oyster shells on a bed of ice or sea salt. Place 1 oyster on each shell and top with cherry tomato half, red onions, 1 slice of jalapeño, some juice from marinade and a couple crystals of sea salt. Garnish with fresh cilantro leaf.

Compliments of Louisiana Seafood Promotion & Marketing Board