Oyster and cucumber ceviche

Serves

(JASON LOWE)

6 oysters, shucked
1 shallot, peeled, halved and finely chopped
1 small green chilli, finely chopped
The juice and grated zest of half a lime
3-4cm cucumber, halved and seeds scooped out
Salt and freshly ground black pepper

Put the shallot, chilli and lime juice in a bowl and mix well.

Cut the cucumber into very fine dice, stir into the shallot mixture and season to taste.

Leave to stand for 3-4 minutes, then serve spooned over the oysters.