OYSTERS ON THE HALF SHELL WITH PICKLED GINGER SALSA

24 fresh oysters such as Hog Island, Preston Point, Fanny Bay, etc.
FOR THE PICKLED GINGER SALSA:
1/4 cup diced jicama
1/2 cup peeled, seeded and diced cucumber
1/4 cup finely sliced red onion
3 tablespoons chopped pickled ginger
1 tablespoon seasoned rice wine vinegar
1 teaspoon lemon juice
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon toasted sesame seeds
1/4 teaspoon sugar (or to taste)
Salt and fresh ground pepper to taste

TO MAKE THE PICKLED GINGER SALSA:
Combine all ingredients for the salsa, cover and refrigerate. Use same day as made. Yield: Approximately 1-1/2 cups

TO SERVE:
With oyster knife, remove top shell from each oyster being careful to reserve all liquor (juices). Cut underneath oyster to free it from bottom shell. Place a teaspoon or so of Pickled Ginger Salsa on top of each oyster and serve immediately.

Yields 24 oysters
Source: Chef John Ash