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Ingredients
24 Leeuwin Coast Akoya
For the salsa
1 tbsp dill, finely chopped
2 tbsp red native finger lime caviar
1 cup cucumber, peeled, deseeded & very finely diced
1 tbsp shallot, finely chopped
4 tbsp olive oil
For the marinade
1 tbsp sea salt
3 tbsp white sugar
200ml verjuice
150ml white wine vinegar
1 tsp dill, finely chopped
50ml olive oil
Method
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
- Whisk together the marinade ingredients.
- Leave for 5 minutes and transfer the Akoya to the cold marinade. Leave for 3-12 hours.
- Rinse and reserve the shells.
- Prepare and mix together the salsa ingredients.
- Spoon Akoya back into shells, spoon salsa on top. Serve on top of crushed ice or rock salt.
