Title: Ostiones en escabeche (soused oysters)
 Categories: Mexico, Seafood
      Yield: 4 Servings
 
           Jim Vorheis
    1/2 c  Light olive oil
    1/3 c  Finely sliced white onion
      8    Garlic cloves, peeled
    1/2 c  Finely sliced carrots,
           -blanched
    1/2 c  Cauliflower flowerets,
           -blanched
      2    California bay leaves
      3    Fresh marjoram sprigs or 1/4
           -tsp dried
  1 1/2 ts Dried oregano, Mexican if
           -possible
    1/2 ts Peppercorns
           Sea salt to taste
    1/4 c  Vinegar
      2 c  Shucked oysters or other
           -seafood (shrimp, crab,
           Scallops, alone or together)
      1    Lime, thinly sliced
           Strips of canned jalapenos
           -en escabeche (to taste)
 
  Heat the oil in a large frying or saute pan.  Add the onion and garlic
  cloves and toss over high heat without browning for about 2 minutes.
  Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over
  high heat until the mixture comes to a boil. Add the oysters, sliced
  lime, and jalapenos* and cook until the oysters are plump and just
  cooked - about 2 minutes.
  
  Set aside to cool.  Refrigerate overnight and serve at room
  temperature.
  
  * Jalapenos may be omitted and passed separately at the table.