Savory Starters

Ceviche de Ostras (Guatemalan Oyster Ceviche)

This dish gets its heat from the luscious Iguana XXX Habanero Sauce and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters. This recipe requires advance preparation for good overnight soaking.


• 48 oysters, shucked
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 3 tomatoes, peeled, seeded and chopped
• 1 cup chopped onion
• 2 tablespoons Iguana XXX Habanero Pepper Sauce (more or less to taste)
• 3 tablespoons finely chopped fresh mint
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Garnish:
• Lettuce leaves
• Fresh mint sprigs
• Tomato wedges


Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.

Drain the oysters and reserve 1/4 cup of the juice. Add the remaining ingredients to the oysters, along with the reserved juice, and toss the mixture gently.

Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the lettuce and garnish with fresh mint and tomato wedges.

Yield: 6 servings
Heat Scale: Medium