Ostiones en su Concha con Salsa Negra

Raw oysters consumed at stands along the Gulf Coast of Mexico — Veracruz, Tabasco, Campeche — are dressed with a bracingly piquant black salsa made from charred chili negro and soy sauce, a remnant of Chinese-Mexican culinary exchange. No cooking required beyond char-roasting the chilis.

Serves: 4

Ingredients

• 24 fresh oysters, scrubbed and shucked on the half shell
• 4 dried chili negro (pasilla), stems removed
• 3 garlic cloves, unpeeled
• 2 tbsp (30ml) soy sauce
• 2 tbsp (30ml) fresh lime juice
• 1 tsp (5ml) white vinegar
• 1/2 tsp (2g) sugar
• 1/4 white onion, roughly chopped
• 30g (1 oz) fresh cilantro leaves
• Crushed ice, for serving
• Lime wedges and hot sauce, to serve

Instructions

1. Toast dried chilis and unpeeled garlic in a dry cast-iron skillet over high heat 4–5 minutes, turning, until chilis are blistered and garlic skins are blackened. Peel garlic.
2. Soak toasted chilis in hot water 15 minutes to soften, then drain.
3. Blend chilis, garlic, soy sauce, lime juice, vinegar, sugar, and onion until completely smooth, 2–3 minutes. Add 2–3 tbsp water if too thick. Pass through a fine sieve. The sauce should be dark, glossy, and pourable.
4. Arrange shucked oysters on a bed of crushed ice. Place a scant teaspoon of black salsa in each shell over the raw oyster.
5. Garnish with torn cilantro and serve immediately with lime wedges.

Cook's Notes: The oysters themselves are raw — they are never heated. Use the freshest oysters available from a trusted fishmonger. The black salsa can be made 2 days ahead and refrigerated.