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Ingredients
- 12 Albany Rock Oysters, shucked
- ¼ cup ponzu sauce
- ¼ cup Japanese seaweed salad
- 2 limes, sliced into wedges
- Flakey salt
Method
- Garnish oysters with 1 tsp ponzu and a little seaweed salad.
- Serve with lime and salt to use as seasoning.
Cook's note
- You could dust with black sesame for further visual interest.
