• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Edible San Francisco

  • RECIPES
  • CURRENT ISSUE
  • Back Issues
    • 2019
      • Summer 2019
      • Spring 2019 La Cocina
      • Winter 2019 Champions of Change
    • 2018
      • Winter 2018 Patty Unterman Issue
      • Spring 2018 Low Dose Cannabis Revolution
      • Summer 2018 – Anthony Bourdain issue
      • Fall 2018 – Stamping Out Sexual Harassment
    • 2017
    • 2016
    • 2015
    • 2014
    • 2013
    • 2012
    • 2011
    • 2008 Samin Nosrat
  • SHOP

Oysters with Pickled Ginger Granita

August 26, 2018 by Edible San Francisco

oysters pickled ginger granita

Although usually served alongside sushi, pickled ginger is a perfect match for briny oysters as well. For this recipe we finely dice shallots and pickled ginger to make a quick granita garnish.

Print

Oysters with Pickled Ginger Granita

oysters pickled ginger granita

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
Loading...

5 from 4 reviews

Although usually served alongside sushi, pickled ginger is a perfect match for briny oysters as well. For this recipe we finely dice shallots and pickled ginger to make a quick granita garnish.

  • Author: Edible San Francisco
  • Cuisine: CA

Ingredients

Scale
  • 3 Tablespoons minced shallots
  • 3 Tablespoons pickled ginger
  • 2 Tablespoons lime juice
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon sake
  • Cracked black pepper
  • Cilantro blossoms for garnish (optional)
  • 2 dozen oysters – we used Kumamotos in this photo

Instructions

  1. Finely dice the shallot and pickled ginger and add to the rest of the ingredients in a small flat freezer proof dish or plate. Grind a couple twists of black pepper on top. Freeze for about 20-30 minutes. Once the granita is frozen, scrape with a fork to loosen the mixture so it form it into crystals.
  2. Shuck the oysters and put on top of tray filled with crushed ice. Put the granita in a small bowl and serve alongside the oysters. Garnish each oyster with a cilantro blossom.

Did you make this recipe?

Tag @ediblesf on Instagram and hashtag it #ediblesf

Filed Under: Appetizers, Recipes, Seafood

Previous Post: « The Mother Teresa of Tacos: Joe Hargrave and Tacolicious
Next Post: Heidi Swanson’s Turmeric Cashews »

Primary Sidebar

EAT. DRINK. THINK. Edible SF’s artfully curated newsletter of Bay Area (and beyond) food news + recipes and social ephemera.

LATEST ISSUE

Edible SF Winter 2020 cover

guss community market

California Farmers markets

where to find ediblesf

Footer

Instagram

Instagram did not return a 200.

23,000+ fans follow us on Instagram!

Edible San Francisco celebrates what feeds us in the SF Bay Area. We connect people to their food—where it comes from, how it’s produced, and who makes it. Our readers are enthusiastic home cooks, top chefs, farmers and other food producers, butchers and bakers, distillers and vintners—everyone who is leading the way in how we eat and drink today. We combine fresh, seasonal, modern recipes with compelling storytelling, all created by incredibly talented writers, photographers, and illustrators from the Bay Area.

Edible San Francisco
236 West Portal Avenue #191
SF CA 94116
415-322-3615

ADVERTISE

CONTACT US

ABOUT US

PRIVACY POLICY

Copyright © 2021 · Edible San Francisco & Edible Communities