Akoya with Avocado & Lime Purée, Pink Grapefruit, Coriander & Caviar

Method

1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
2. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to serve.
3. Keep the Akoya in the shell and chill on ice until ready to serve.
4. In a small food processor, blend avocado with juice of 2 limes, seasoning with salt, pepper and tabasco until smooth.
5. Peel and segment pink grapefruit and cut into small pieces.
6. To serve, top each Akoya with small amounts of avocado puree, grapefruit and coriander leaves. Finish with caviar and serve with extra lime wedges to garnish.