Recipe
- ½ cup red bell pepper, diced
- ½ cup tomato, diced
- ½ cup white onion, diced
- ¾ cup mango, diced
- 2 tablespoons jalapeno, diced
- juice of 1 lime
- ½ teaspoon salt
- 16 oysters, poached and cut in half
Add all ingredients to a bowl. Combine well.
Evenly divide between 4 plates and serve.
Developed in partnership with the Department of Agricultural and Human Sciences and NC Sea Grant.
DID YOU KNOW?
Our Eastern oyster, Crassotrea virginica, has an irregular shell shape and the lower valve is often cemented to another hard surface such as another oyster.
Erika Young, Coastal and Marine Education Specialist
