Albany Rock Oysters with Lime Pickled Cucumber & Tapioca

A simple pickled cucumber salsa with the added textural interest of chewy tapioca pearls. A beautifully fresh addition to our pristine oysters.
Albany Rock Oysters with Lime Pickled Cucumber & Tapioca
Leeuwin Coast


  • 12 Albany Rock Oysters
  • ¼ cup pearl tapioca, small
  • 1 lime, zest and juice
  • 1 Lebanese cucumber
  • Salt
  • Caster sugar


  1. Cook tapioca in a saucepan of boiling water until transparent (15-20 minutes).
  2. Drain in a sieve and rinse under cold running water then drain and transfer to a container.
  3. Slice the cucumber cheeks from the seeds and discard the seeds.
  4. Finely dice the cucumber flesh to 2mm.
  5. Add the diced cucumber to a small bowl with zest and juice of lime then season with salt and sugar to taste. Start with ½ tsp sugar and 2 pinches of flakey salt and work from there.
  6. Allow the cucumber to sit for ten minutes, refrigerated to pickle.
  7. After 10 minutes stir 4 tablespoons of the tapioca through the cucumber.
  8. Refrigerate until ready to use, then top each oyster with a little and serve the rest on the side in a small bowl.

Cook's Notes

  • Green chilli finely diced could be a lovely addition to the cucumber mix if you like a little heat.
  • The cucumber mix is best used within an hour of making so it retains a little crunch.