Mix all the sauce ingredients together, except for the coriander. Place the oysters on a bed of crushed ice.

Just before serving, finely chop the coriander and add to the dressing. Spoon the dressing over each oyster and serve with fresh lime cheeks to squeeze over.

TIPS:

• The dressing can be made the day before; however, leave the coriander out and add that just before serving as it will lose its colour.
• Shucking oysters is quite tricky and requires a bit of practice, so if you’re not sure how to do it, ask your fishmonger to shuck them for you and collect them at the last minute. Whatever you do, make sure not lose the natural juices of an oyster after opening them as this adds to, and rounds off, their flavour.