Pacific Oysters with Asian Vinaigrette

Pacific Oysters with Asian Vinaigrette

Even though Pacific oysters are available all year round, they are best in winter.–Darina Allen

Pacific Oysters with Asian Vinaigrette

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 8
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  • 32 to 40 Pacific oysters
  • For the Asian vinaigrette
  • 1/2 to 1 teaspoon peeled and finely grated ginger
  • 1/3 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1/2 cup sunflower oil
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon lemon juice
  • For the garnish
  • Fresh seaweed, if available
  • Chives or cilantro sprigs


  • Make the Asian vinaigrette
  • 1. Mix all the ingredients in a glass jar. Seal and shake well.
  • Assemble
  • 2. If you can get some, place a little fresh seaweed on each plate. Arrange 4 to 5 oysters per person on top and spoon a little vinaigrette over each one.
  • 3. Either top the oysters with finely chopped chives, or a crisscross of 2 longer chives, or a sprig of cilantro.

Tuxedo Variation


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