Although oysters may seem like luxury items, you don’t have to be a Rockefeller to enjoy these briny beauties. Just take it from Oysters XO owner Rifko Meier, who travels the country on his mission to spread the good word on the mighty mollusk. Earlier this year, Oysters XO led a workshop on proper shucking for JBF Greens members at the Beard House, but they also have tips and tricks for those occasions when a raw bar just won't do, like this ceviche. Cooked lightly in acid, the oysters retain their texture and flavor, yielding a refreshing appetizer that keeps the bivalves front-and-center. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
