Categorized | Drinks, Fish, Salads, Vegetarian
Were we making ceviche all along?
Posted on 04 June 2009
I think I was about 9 years old the very first time I had the opportunity to sample one of the Friday night rituals in Marabella. A small town, known for it’s vibrant weekend market and the hub for oil workers after work on a Friday evening. That ritual being “oyster cocktails”. A spicy drink made from oysters harvested that day in the Gulf Of Paria (eastern shores of Trinidad). You’d go over to the stall that sold it and had to choose how spicy, how large and what type of additional seasons you wanted as you placed your order. Street food at it’s best!
The stalls would be lined up around the same area (Marabella round-about) that had people also selling doubles, roast corn, black pudding and many other delectable delights! The hardest thing was deciding which option to go with. However, the Oyster Cocktail was merely used as an appetizer… as far as I knew. Later on I learned that the older folks considered it an aphrodisiac and those with “plans” would stop by here first before going on their mission.
It’s been more than 20 years since I last had this, so what you’re about to experience is all from memory and what I could recall tasting (ingredients). I’m sure you may have a different version and I do encourage you to post yours in the comments box below.
You’ll need…
2 large oysters
3 pieces of chives (sliced thin)
1 clove of garlic (crushed, then minced)
1/2 large tomato – diced
1 large lemon (juice)
1 lime (juice)
1/4 cup cold water
1 teaspoon ketchup
dash black pepper
dash salt (as to your liking)
1 teaspoon soy sauce (optional)
3-5 leaves of shado beni or (3 tablespoons of cilantro minced)
1 habanero pepper (or your fav hot pepper)
Start by taking the oyster flesh from within the shell… if you notice there’s liquid in the shell, do keep that. Pour the oyster and any juices into a small container.
Now start by mincing all the ingredients into very small pieces. (garlic, chives, tomato, shado beni and habanero – include the seeds for that extra PUNCH!)
Place all the minced items in a bowl.
Go back to the bowl you have the Oysters in and place in on a cutting surface. Like everything else, you want to mince the 2 oysters as well.
Add everything into the bowl. Remember to get the oyster juice from the original container you had the oysters sitting in before you minced them. Now all the other ingredients, including the juice of the lime and lemon. Don’t forget the water and to taste for salt.
Mix everything around and allow to marinate a bit. I usually place it in a plastic container with a screw type lid into the fridge. How to serve? Get out those fancy “shot” glasses you’ve been collecting and fill each with a shot of this spicy aphrodisiac, then just before dinner serve chilled.
BTW, do you see the similarity to ceviche?
23 Responses to “Were we making ceviche all along?”
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Love reading about recreating recipes. It’s really impressive how you were able to make this based on memory alone
Oysters are animals.
Vegetarians do not eat animals.
Therefore, vegetarians do not eat oysters.
I suggest you move this recipe from the “vegetarian” section to the “fish” section and then rename that section “seafood”.
Tom, thanks for your comments. The funny thing is the “real” vegetarians that I know from my childhood days won’t even go within 10 feet of fish, eggs etc. But we now have a cool name for them..vegans! So to further break down this world that we live into more groups.. we now have vegetarians and vegans. As far as I’m concerned, it’s fine where it is.
BTW the real vegetarians that I speak about are the ones who were born into it as part of their religion. Not because it’s cool, the latest fad or trying to prove a point due to some agenda.
Again, thanks.
I kind of expected some liquor to be included in an oyster cocktail.
Do any oyster cocktails contain any liquor?????
Charles, like with everything you prepare you have full control over what you add and not include. Cooking is about being creative. Personally I’ve never had it with booze in it, however I’m sure you could add a bit of vodka to this. I say vodka, simply because it will not over-power the taste of all the fresh ingredients we used.
Cheer!
Chris
Hey chris i’m from Trinidad and i wanted you to know that Marabella roundabout is just as you remember with the oyster, guys such as toni and gary still sell there. I like mines with more ketchup the red colour and very spicy as we say it must lash!
Arlene, thanks for dropping by and leaving your comment. The last couple times we were in TnT we didn’t stay in my beloved ‘south” and only had a chance to visit during the day so I didn’t get a chance to check the scenes as I normally do. Glad to know that those fellas are still there.
I do agree.. spicy is always better!
Do keep coming back and sharing your comments.
Chris, your comments and the title of this post is what I have been saying all along about Caribbean cuisine – we do it all, it is just called a different name and sometimes said out of the mouths of people who the world give more credence to!
.-= Cynthia´s last blog ..At the heart of a row: Chicken Tikka Masala =-.
Hello Cynthia, you have no idea how much I look forward to your comments. As someone I look up to..thanks! Keep doing what you’re doing in Bim, so we can all learn and spread the culture.
Happy Cooking.
.-= Chris De La Rosa´s last blog ..Profile of the Fiery Scotch Bonnet Pepper. =-.
Chris,
That is exactly how it is done in most parts of Trinidad.
Cynthis’s comments are so true, the world does not give proper recognition to Caribbean cuisine.
But worry not, because they can use the recipe however much they want but the method that we use would be very difficult for them to understand….that is because we put a lot of love in our cooking.
Great stuff, keep up the good work.
Re: Raj, Thanks for stopping by and leaving your comments. Appreciated!
happy cooking
Chris
.-= Chris De La Rosa´s last blog ..7 Ways To Locate Clients And Job Opportunities if you’re a virtual assistant. =-.
hi Chris I think you got it right down pat, its still being made all over T’dad like this maybe with a little more zing, unfortunately my family are great fans of oysters, but not me but can”t stomach raw oysters, anyway from my kitchen to yours keep rolling in those Trine recipes. bye for now.
taramatteelalla nice to hear from you again. We were on the islands back in October and my sister went crazy trying to source an oyster salesman. We finally found one around 11pm around the savanna.
happy cooking
chris…
Chris I never like this thing call oysters I live Arima and around the veladrome their is a man that sell oysters. I dont know how people could eat that.
Liza, you’re not alone. It’s one of those things you either like or dislike. Ever wondered who came up with the idea to crack open this rock looking thing found in the ocean and eat the insides?
happy cooking
chris…
I always try to have at least one oyster cocktail dueing my vacation.
The Marabella round about is where I get it.
I don't have any that is already in the glass. I want to see him open them for me.
After the cocktail I walk a few yards over to the coconut truck to cool things down.
Nice post.
Like the point about non-glass ones… at least you'll know it's freshly made.
Thanks for the recipe! I served a two year mission in Trinidad years ago and have had cravings for this drink ever since. Finally I found a recipe!
interesting recipe , dont care too much for it , but i guess to each his own.I remember seeing those oyster vendors as a child growing up in Tunapuna and i always wondered how people could swallow those icky,slimy oysters,Don't see too many vendors anymore as there seems to be a scarcity of oysters.
OMG – thanks for putting the recipe on here! I was born in TnT and last visited when I was 12 some 25 years ago!!! My mouth still waters thinking about this cocktail !!! I will defo be sourcing the ingredients and hopefully quench a desire to have one again
thanks again!!! Callalooloo soup next stop!!! Lol 
Melanie x
Sorry, but I can’t support you with this one. Oyster, squid and such water creatures don’t appeal to me. But I do understand that you specialise in a variety of dishes and cater for people of different background. Keep up the good work.
this looks great, tnx u for your great recipes
HI CHRIS,I AM FROM TRINIDAD BUT LEFT IN 1955 BEFORE YOU WERE BORN. I AM AMAZED AT HOPE MANY FANTASTIC RECIPES YOU COME UP WITH. JUST GREAT REGARDLESS IF YOU LIKE IT OR NOT.RATHER THAN SOME CRITIZEM. I THINK YOU SHOULD SAY HEY THANK YOU. AH THINK A GO TRY THAT. KEEP THEM COMING "BANDIT"