Freshly shucked oysters are topped with a vibrant pomegranate-lime mignonette, adding a tangy-sweet burst of flavor. Finished with a delicate touch of caviar, this elegant appetizer combines briny, silky oysters with refreshing citrus and a luxurious finish. Perfect for any special occasion or indulgent treat!
California White Sturgeon Caviar
Freshly shucked oysters are topped with a vibrant pomegranate-lime mignonette, adding a tangy-sweet burst of flavor. Finished with a delicate touch of caviar, this elegant appetizer combines briny, silky oysters with refreshing citrus and a luxurious finish. Perfect for any special occasion or indulgent treat!
California White Sturgeon Caviar
- • ¼ cup fresh pomegranate juice
- • ¼ cup red wine vinegar
- • 1 small shallot, finely minced
- • ¼ cup fresh pomegranate arils
- • 1 (½-inch) piece horseradish root, peeled and grated
- • 1 lime, zested and juice, plus more lime wedges for serving
- • Crushed ice, for serving
- • 1 dozen raq oysters, shucked
- • 1 jar Fishwife Caviar, for serving
- To make the mignonette, mix pomegranate juice, red wine vinegar, shallot, pomegranate arils, horseradish, lime zest, and lime juice in a small bowl. Transfer to a ramekin.
- Place crushed ice on a shallow serving platter and top with shucked raw oysters on the half shell. Serve with prepared mignonette, caviar, and lime wedges.
California White Sturgeon Caviar
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