Recipe serves 4

Ingredients
12 Chef Creek oysters, shucked and cleaned
2 oz. finger lime 'seeds', divided in half
4 tsp. Champagne vinegar
2 tsp. chives, sliced fine
1 tsp. sugar
3 tsp. shallots, minced
Black pepper to taste, coarsely ground

To assemble
Open the oysters and clean them, removing any fragments of the shell that may have been left from shucking.

Cut the finger limes in half length wise and "seed" the tiny fruit pearls. Combine the vinegar, minced shallots, sliced chives, sugar and add half of the finger lime pearls. Add the black pepper to the mixture and spoon it over the top of the oysters. Finish by placing a small spoon of finger lime pearls on top.

For presentation, place three of the finished oysters on a bed of shaved ice. Sprinkle with remaining sliced chives.

Enjoy!