Ravishing Raw Oyster and Escamoles Ceviche

Esme Gohl

Esme Gohl

· 2 min read
A stunning presentation of raw oysters and escamoles ceviche elegantly arranged on a bed of fresh greens, garnished with a drizzle of citrus dressing

Today, we embark on a culinary journey that combines the delicate flavors of the ocean with the earthy notes of the insect world. Our Ravishing Raw Oyster and Escamoles Ceviche is a testament to the harmonious marriage of these two seemingly disparate ingredients. The result is an elegant dish that is both visually stunning and a true delight for the palate.

We begin with the freshest raw oysters, hand-selected from the finest purveyors of seafood. These tender, briny morsels are the perfect canvas for the bold flavors of our ceviche. Each oyster is gently shucked, ensuring that its natural juices remain intact, and then lovingly nestled onto a bed of crisp greens.

Next, we turn our attention to the escamoles, the edible larvae of ants, which are considered a delicacy in Mexican cuisine. These tiny, nutty-flavored morsels are carefully sautéed in a splash of fragrant olive oil, just until they become slightly crisp on the outside, and tender on the inside. The escamoles are then combined with a vibrant mixture of freshly squeezed lime juice, diced tomatoes, jalapeños, and cilantro, transforming them into a zesty ceviche that is both refreshing and satisfying.

To assemble our masterpiece, we gently spoon the escamoles ceviche onto each raw oyster, allowing the flavors to meld together in perfect harmony. A light drizzle of citrus dressing adds a final touch of brightness, while a sprinkling of edible flowers provides an elegant flourish of color.

This Ravishing Raw Oyster and Escamoles Ceviche is a true celebration of the diverse flavors that can be found in the natural world. One bite, and you'll be transported to a place where the ocean meets the earth, and where the boundaries between the gourmet and the wild are lovingly blurred.


  • 12 fresh raw oysters, shucked
  • 1 cup escamoles (ant larvae)
  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup diced tomatoes
  • 1/4 cup diced jalapeños
  • 1/4 cup chopped cilantro
  • 1/2 cup mixed greens
  • 1/4 cup citrus dressing
  • Edible flowers, for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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