INGREDIENTS (FOR 2 PERSONS)
12 oysters from Cancale - Céline
1 slice of watermelon
4 tablespoons of diced cucumber
1 tablespoon of minced shallots1 tablespoon of nuoc-mâm
1 tablespoon of red wine vinegar
1 tablespoon of yellow lemon juice
6 sprigs of cilantro
- Cut and slice the watermelon into very fine cubes. Mix it in a salad bowl with the cucumber and shallots.
- Add the nuoc-nâm, vinegar and lemon juice. Reserve the salsa.
- Open the oysters and place them on two plates.
- Place a teaspoon of watermelon salsa on each oyster and a few rinsed cilantro leaves. Serve right away.