If the weather is very hot, keep oysters cool by serving the platter on top of a large bowl filled with crushed ice. Oysters should be consumed within 24 hours of purchasing. Place them on a tray, cover with a damp cloth, and refrigerate.
Rock salt, to serve
24 natural oysters in half shells
JAPANESE SOY AND GINGER DRESSING
1⁄4 cup mirin seasoning
2 tsps sherry vinegar
1 tsp soy sauce
1/3 cup drained, pickled ginger slices, thinly shredded
Finely sliced green spring onions, to garnish
CHIPOTLE LIME SALSA
1⁄4 cup drained, roasted red capsicum strips, finely chopped
1 vine-ripened tomato (150g), finely chopped
1⁄2 long fresh green chilli, finely chopped
2 tblsps finely chopped fresh coriander
1 tblsp olive oil
3 tsps lime juice
2 tsps chipotle in adobo sauce
Salt and pepper, to taste
To make Japanese dressing, combine mirin, vinegar and soy in a small bowl. Mix well.
2 To make salsa, combine all ingredients in a bowl. Mix well.
3 Just before serving, sprinkle rock salt over a platter. Arrange oysters over salt.
4 Spoon Japanese dressing over half the oysters. Top with ginger and spring onions. Spoon salsa over remaining oysters.