Marinated Oysters on Avocado Cream

Ingredients

• 1 Lime
• Tabasco
• 5 tbsp ketchup
• 1 Red Onion
• 0.5 bunch cilantro
• 8 oysters
• 1 Avocado
• 3 Tbsp yogurt (0.3% fat)
• Salt
• Pepper
• 100 g large tomatoes (1 large tomato)

Instructions

1. 1.

   Squeeze the lime to get 2 tbsp of juice, then mix with a splash of Tabasco and ketchup.

2. 2.

   Peel the onion, finely dice it, and fold into the mixture.

3. 3.

   Rinse the cilantro, shake dry, pluck the leaves, chop them, and stir into the sauce.

4. 4.

   Open each oyster with an oyster knife. Add the sea water inside to the seasoning mix, loosen the oyster meat from the shells, combine with the herb-onion sauce, and let marinate for about 20 minutes.

5. 5.

   Halve the avocado, remove the pit, and separate the flesh from the skin.

6. 6.

   Blend the avocado flesh with yogurt, salt, pepper, and 2–3 tbsp lime juice until smooth; spread in glasses or on a plate.

7. 7.

   Wash the tomato, quarter it, core it, and finely dice it.

8. 8.

   Place the tomato cubes over the avocado cream. Lift the oysters from the brine and arrange them atop. Drizzle some of the leftover brine over the dish, garnish with cilantro if desired, and serve immediately.