Skip to main content
Epicurious
Cookbooks

Oysters with Serrano Chile, Avocado, and Cherry Tomatoes

Recipe information

  • Yield

    serves 4

Ingredients

1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
1 serrano chile, very thinly sliced
1 ripe avocado, cut into 1/4-inch dice
6 cherry tomatoes, quartered

Preparation

  1. Arrange the oysters on a bed of crushed ice. Top each with a piece of chile, some avocado, and 2 tomato quarters, and serve.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsOysterShellfishSeafoodAvocadoVegetableCherry TomatoTomatoStarterDinnerNut FreeGluten FreeDairy FreeRawEasyQuick30 Minutes or LessNo-CookNew YearsCookbooks
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and grilled shrimp with chimichurri.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.