Recipe: Oysters on the Half Shell with Pickled Ginger Salsa

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