Oysters with Chorizo Crumb and Tomato, Chilli & Coriander Salsa

Course Entree
Cuisine Modern Australian
Servings 2


  • 12 fresh oysters
  • 1 cured chorizo sausage from the deli
  • 1 tbsp olive oil if needed
  • 1 vine-ripened tomatoes seeded and finely diced
  • 1 French shallots finely chopped
  • 1 small red chillies seeded and sliced
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon lime juice
  • Lime wedges to serve


  • Finely chop (or crumble) the chorizo sausage - you might need to peel the skin off first. Place the chorizo crumb in a cold non stick pan and set over a medium heat. Allow to cook until the chorizo has released its oils and crisped a little. You may n need to add some oil to help it along. Remove from heat and allow too cool.
  • Remove the oysters from their shells. Wash the shells in hot water, then pat dry. Replace the oysters and cover with a damp cloth in the refrigerator.
  • Put the tomato, shallots, chilli and coriander in a bowl and mix together well. Stir in the lime juice, then season to taste with salt and pepper.
  • Put a teaspoon or so of the chorizo crumb on each oyster and top with a teaspoon of salsa.
  • Serve with lime wedges for extra juice.
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