Makes 1 cup
preparation
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.
ingredients
| 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) |
