Alaska Oysters on the Half Shell with Spiced Papaya Mignonette

Southside Bistro

From Chef/Owner Jens Nannestad
Southside Bistro

1 Papaya, diced very fine
3 Tbsp. Champagne vinegar
3 Tbsp. Shallots, minced
1/4 tsp. Ground coriander
1/4 tsp. Ground cumin
1/2 Tbsp. Fresh grated ginger root
Cayenne pepper to taste
1 Tbsp. Chopped cilantro
1 Tbsp. Chopped mint
1 Tbsp. Olive oil
Salt to taste

Procedure: Combine all ingredients, chill for at least 1 hour, spoon on to fresh Alaska oysters and serve over crushed ice.