Jersey Royal Potato and Jersey Oyster Ceviche

A refreshing and vibrant ceviche using fresh Jersey oysters, sweet Jersey Royal potatoes, and a zesty lime marinade. Inspired by Mexican flavors and showcasing the best of Jersey produce.

Prep Time

20 minutes

Total Time

40 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

3 items

Cost

£7.77/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Mexican

Main Ingredient:

Seafood

Mood:

Healthy

Ingredients

Servings

12piecesFresh Jersey Oysters(Shucked, on the half shell)

£24.00

500gramsJersey Royal Potatoes(Small to medium size, scrubbed clean)

£2.75

6mediumFresh Limes(Juiced (about 1 cup))

£2.50

0.3mediumRed Onion(Finely diced)

£0.10

0.3mediumRed Bell Pepper(Finely diced)

£0.25

0.3mediumGreen Bell Pepper(Finely diced)

£0.20

0.5smallJalapeño Pepper(Seeded and finely minced (adjust to taste))

£0.15

0.3cupFresh Coriander(Chopped)

£0.30

2tablespoonsJersey Butter

£0.25

2tablespoonsJersey Milk

£0.05

To tasteSea Salt

£0.01

To tasteBlack Pepper(Freshly ground)

£0.01

1tablespoonChives(finely chopped, for garnish)

£0.20

4smallRadishes(thinly sliced, for garnish)

£0.30

Total Cost

£31.07

£7.77 per serving

Instructions

1.
Boil the Jersey Royal potatoes in salted water until tender but still firm, about 15-20 minutes. Drain and let cool slightly. Cut into bite-sized pieces.
2.
While the potatoes are cooking, prepare the lime marinade. In a bowl, combine the lime juice, diced red onion, red bell pepper, green bell pepper, and minced jalapeño pepper. Season with salt and pepper to taste.
3.
Once the potatoes are slightly cooled, melt Jersey butter in the same pan they were boiled in. Toss the potatoes through the melted butter and Jersey milk, and lightly mash them until they are part smashed and part chunky.
4.
To assemble the ceviche, arrange the shucked Jersey oysters on a serving platter.
5.
Spoon the lime marinade evenly over the oysters, ensuring they are well coated.
6.
Spoon the warm potato mixture alongside each oyster.
7.
Garnish with fresh coriander, chives and thinly sliced radishes. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (235g)

285 kcal / 1192 kJ

Carbs

36g

14% of RDA

Fat

11g

16% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a milder flavor, remove the seeds and membranes from the jalapeño pepper completely.

The oysters should be incredibly fresh. Source them from a reputable local fishmonger.

Marinating the oysters for too long can make them tough. A short marinade is key.

If you don't have jalapeños, a small amount of finely diced chili pepper will work well.

For an extra creamy potato element, add a spoonful of Jersey cream to the potatoes after they've been boiled and drained, then mash with butter and milk.

Cooking Equipment

Medium saucepan

Small bowl

Citrus Juicer

Wine Pairings

No wine pairing suggestions available for this recipe.

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