OYSTERS WITH FINGER LIME AND MINT FROM UCHI MIAMI

MAKES ONE DOZEN OYSTERS

• 12 oysters
• 2 finger limes (also known as citrus caviar)
• 12 pieces of mint (12 small leaves of mint or a large leaf torn in smaller pieces)
• 13 ½ oz. coconut milk
• 5 ½ oz. honey
• 1 ¾ oz. ginger (clean and sliced)
• 3 ¼ oz. lemongrass (clean and sliced)
• ½ tsp soy lecithin
• 7 oz. lime juice

Preparations: Place all the ingredients except for the lime juice in a Vitamix or blender. Blend on high speed for about 3 to 5 minutes until smooth. Place the mixture in a container and let it infuse for 30 minutes, while it cools down on an ice bath. Add the lime juice during this process. Pass through a chinois before using. Depending on how large your oysters are, the foam is typically good for approximately two dozen oysters, so you can double the number of oysters, finger limes and mint listed in the above ingredients if serving a larger number of guests.

For plating the final dish: After shucking the oyster, make sure it is free of any dirt or shell. Place a piece of mint and a small amount of finger lime ( on top of the oyster. In a bain-marie, or tall sided bowl, aerate the foam with a stick blender and make it light and fluffy. Scoop the top off the foam, as you only want to use the aerated liquid. Place enough on top to cover the oyster and serve.

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