Serves: 4
Preparation Time: 20 minutes

20 freshly shucked oysters Bed of ice, to serve

For the red onion pickle:
1 red onion, finely diced
½ cup red wine vinegar
A generous pinch of caster sugar, to taste
Juice of half a lime, optional
A generous pinch of sea salt

For the coriander dip:
30 g fresh coriander, chopped
1 red chilli, deseeded
Juice of 1 lime
2 Tbsp olive oil
A generous pinch of salt

To make the red onion pickle:
Finely dice the red onion and cover with the remaining ingredients. Combine and allow to sit for 30 minutes for a quick onion pickle.

To make the coriander dip:
In a blender, blend all the ingredients together until smooth. Add more lime juice to taste.
Serve with the freshly shucked oysters on a bed of ice in a Le Creuset 30cm Signature Buffet Casserole.