Raw Oysters with Two Sauces

Ingredients

• 1  chipotle pureed canned
• 1 tablespoon cilantro leaves coarsely chopped
• 2 tablespoons cilantro leaves coarsely chopped
• 1 tablespoon ginger fresh minced
• 2 cloves garlic finely chopped
• 1 tablespoon honey 
• 1.5 teaspoons honey 
• 2 cups juice of lime fresh
• 3  limes 
• 0.8 cup orange juice fresh
• 4 servings dozens oysters assorted
• 1 tablespoon cracked peppercorns black
• 1 cup red wine vinegar 
• 4 servings salt 
• 4 servings salt and pepper freshly ground
• 0.3 cup shallots finely chopped
• 2  shallots diced finely

Equipment

• bowl
• sauce pan

Directions

1. Combine all ingredients together in a small bowl. Season with salt to taste. Refrigerate for 1 hour.
2. For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cool. Peel the limes and julienned the zest. Separate the flesh into segments. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a non-reactive bowl.
3. Serve at room temperature on the oysters.