Makes 1 cup
Place cucumber in a non-reactive bowl and add the shallots, cucumber water, rice wine vinegar, lime juice, lime zest, salt and crushed black pepper. Gently stir to incorporate.
Keep chilled for a few hours, allowing the cucumber to absorb the flavors. To serve with oysters, open oysters and place on ice to keep cold. Place mignonette in a small bowl or ramekin. Place a small tsp of mignonette on top of the oyster before eating.
|1/4 C||cucumber, cut into 1/8 x 1/8 brunoise|
|1||shallot, cut into 1/8 x 1/8 brunoise|
|2 oz.||cucumber water (1 cucumber blended with a pinch of fresh mint and strained)|
|1,5 oz.||rice wine vinegar|
|1/2||lime, juiced and zest reserved|
|pinch of salt|
|1/4 tsp||freshly crushed black pepper (do not use pre-ground or powdered pepper)|