Oyster Shooters with Tomato, Lime, and Chiles | James Beard Foundation

Ingredients

• 1 cup tomato juice
• 2 tablespoons ketchup
• 1 serrano chile, seeds removed, minced
• Juice and zest of 1 lime
• Juice and zest of 1 orange
• Juice of 1 lemon
• 1/2 teaspoon finely grated ginger
• 1/4 teaspoon finely grated garlic
• Pinch salt
• 12 oysters, shucked
• 1/4 cup thinly sliced scallions
• 1/4 cup roughly chopped cilantro
• 1/4 cup extra virgin olive oil