Cocktail de Ostras

Oyster Cocktail

Preparation info

  • Difficulty


  • Four

    6 ounce servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

The oysters we have in Colombia are tiny. We buy the oysters shelled in one-pound bags in their juice when it’s oyster season. Colombian fishermen say that we should not eat shellfish in months that don’t carry an “r” in Spanish, which are May, June, July, and August, because they are the months of reproduction. You can also use large ones in the shell. Just prepare the seasoning sauce with all the ingredients except the oysters and their juice, and spoon a teaspoon of sauce on top of each one oyster.


  • 1 pound shelled oysters, in their juice
  • ¾ cup ketchup
  • ¼ cup minced onion
  • ¼ cup lime juice
  • 2 teaspoons minced parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic paste
  • ¼ teaspoon pepper
  • ¼ teaspoon Tabasco sauce Salt
  • Lettuce leaves, for serving
  • Saltine crackers, for serving


  1. Place the oysters and juice in a nonreactive bowl. Add the ketchup, onion, lime juice, parsley, Worcestershire, garlic, pepper, and Tabasco sauce and mix well.
  2. Taste and add ¼ to ½ teaspoon of salt, according to your taste and the salinity of the oysters.
  3. Refrigerate and serve cold over lettuce leaves and with saltine crackers.