Oysters on the Half Shell with Pickled-ginger Salsa

Yield: Makes 4 to 6 servings

Ingredients

• 3  tablespoons  chopped pickled ginger
• 1/4  cup  peeled and diced jicama
• 1/4  cup  peeled, seeded, and diced cucumber
• 1/4  cup  finely diced red onion
• 1  tablespoon  seasoned rice wine vinegar
• 2  teaspoons  fresh lime or lemon juice
• 1  tablespoon  chopped fresh cilantro
• 1  teaspoon  toasted sesame seeds
• 1/4  teaspoon  sugar
• 1/4  teaspoon  sea salt
• 1/4  teaspoon  freshly ground black pepper
• 24  fresh oysters

Preparation

Combine first 11 ingredients in a large mixing bowl. Cover and refrigerate until ready to serve.

Shuck each oyster by carefully inserting the point of an oyster knife at the hinge end of the shells and twisting. (Don't lose the juices.) Discard top shells. Free the oyster from the bottom shell by gently sliding a knife underneath it. Serve with Pickled-ginger Salsa.

Chef John Recommends: A citrusy, non-oaked Sauvignon Blanc. Alternative Pour: A lean California brut sparkling wine.