Marinated Oysters in Avocado Cream
with Diced Tomatoes
|Saturated Fat Acids||2.8 g|
|Sugar added||4 g|
|Bread exchange unit||1.5|
- 5 tablespoons
- ½ bunch
- 3 tablespoons
large Tomato (about 100 grams)
Squeeze juice from lime and place 2 tablespoons juice in a bowl. Stir in a little Tabasco sauce to taste and the ketchup.
Peel onion, chop finely and stir into ketchup marinade.
Rinse cilantro, shake dry and pluck leaves. Reserve some leaves for garnish and finely chop the rest. Stir into marinade.
Open oysters with an oyster knife. Mix the oysters and their liquor with the sauce and let marinate for about 20 minutes.
Halve avocado lengthwise, remove pit and scoop out flesh into another bowl.
Add yogurt to avocado and season with salt, pepper and 2-3 teaspoons lime juice, then puree until smooth with an immersion blender. Distribute puree among serving glasses.
Rinse tomatoes, wipe dry and cut out stems. Cut tomatoes into quarters, remove seeds and chop tomatoes finely.
Sprinkle diced tomatoes over avocado creams. Remove oysters from marinade and arrange in glasses. Garnish with cilantro and serve immediately.