Weddings, bridal showers and other summer celebrations are a perfect opportunity for guests to enjoy fresh oysters on the half shell.

This recipe by Chef Anthony Sedlak for Buick Veranouses uses cucumber and dill fresca to garnish the oysters.

Oysters Fresca

1 English cucumber, peeled, seeded and finely diced
30 ml (2 tbsp) rice wine vinegar
15 ml (1 tbsp) white sugar
15 ml (1 tbsp) chopped fresh baby dill
250 ml (1 cup) coarse salt plus 1 pinch
12 small fresh oysters, shucked
Small sprigs fresh dill, for garnish

In a small mixing bowl, combine cucumber, vinegar, sugar, chopped dill and pinch of salt and gently stir to combine. Let sit for 1 hour in the fridge
before using.

Place 250 ml (1 cup) salt on a large serving plate and smooth out to create a bed on which the oysters can sit. Place shucked oysters on salt so that
they sit level.

Top each with a 15 ml (1 tbsp) of the cucumber-dill fresca and garnish with dill.

Makes 12 servings.