Guincho Style is a visually stunning presentation with complimentary flavors and textures.
Oysters served at the Guincho Beach club cafe in Portugal is the namesake behind this LOC-inspired ingredient combination.
Citrus Ponzu (Ponzu can be found on the shelf, but like most things, made fresh is best. If you would like to make your own, see below)
2 parts soy sauce
One part mirin
Juice from 1/2 lime
Juice from 1/2 lemon
Finely dice red chili peppers.
Finely chop green onion.
Keep toppings in separate containers for serving (chili peppers, green onions, sprouts)
For the Ponzu sauce, mix together the soy sauce, mirin, lime juice, lemon juice. Tip - you can turn up the heat on your ponzu by adding some chili but if you bottle it, depending on your spout, it might clog.
Shuck oyster(s) and place oyster(s) on a serving dish.
Top each oyster with chilis, green onion and a few sprouts in that order.
Drizzle each oyster with the Ponzu sauce
Option: serve the remaining sauce on the side.