Pearl Oyster Meat Ceviche Style

If there was one dish featured within the Cook Islands episode that stood as being visually stunning, it had to be Rangi Mitaera’s Pearl Oyster dish.
The presentation of this dish couldn’t be faulted and with a black pearl to gifted to each lucky diner, it made for a very memorable meal indeed!  Part of the joy of making this dish is carefully searching through the oyster meat to locate the pearl and the pure delight experienced upon its discovery.
While it might prove to be a little difficult to obtain fresh oyster pearls and seagrapes in every location, that doesn’t mean that you can’t use Rangi’s recipe as a base and experiment with your own local substitutions…

Marinade
:

Served up with a black pearl!

250 gm of fresh raw pearl meat (use only the connective tissue)
Thumb of fresh ginger
3 pieces of lemon grass
1 tablespoon of honey
Juice of 1 and half lemons

Additional Vegetables
:
Half red capsicum, thinly sliced
Small handful of seagrapes
2 sticks spring onions, thinly sliced
1 firm mango, shredded
Dill

Method
:
1. Slice pearl meat in half lengthwise to ensure infusion of marinade
2. Gently pound ginger and lemon grass in mortar and pestle
3. Add honey and lemon juice to mix flavours
4. Gently squeeze over prepared pearl meat and marinade in fridge for 5-10mins
5. Just before serving, check taste is to your liking  and toss in vegetables & seagrapes
6. Assemble neatly on a large platter or individually in seashells to serve as an entree
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1 comment

  1. Pamela Smith - October 5, 2013 4:37 pm

    I don’t think we can get sea grapes in New Zealand. What can we substitute them with? Many thanks.

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