Oysters Ceviche

Ingredients

2 dozen shucked Appalachicola or Indian River (Florida) oysters (about 1 pint)
1/2 cup fresh lime juice
1/2 cup thinly sliced white onions
1/2 cup chopped fresh tomatoes
1 teaspoon minced, seeded red chile pepper
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
4 large butter lettuce leaves, garnish

Instructions

In a glass bowl, combine the oysters, lime juice, onions, tomatoes and chile. Toss to combine. Cover and refrigerate until oysters have slightly "cooked," 1 to 1 1/2 hours. (Note: If oysters are allowed to marinate too long, they will become tough and rubbery.)

Before serving, mix in mint. Season, to taste, with salt and freshly ground black pepper.

Arrange 1 lettuce leaf on each of 4 plates. Arrange the ceviche inside the leaves and serve.

Yield: 4 servings