A succulent combination of Mediterranean-seasoned and Asian-seasoned oysters on the half shell. This dish is very easy to whip up and can be enjoyed as an appetizer, or can be served as part of a seafood platter.

12 very fresh raw oysters on the half shell

Crushed ice for serving the oysters on

Mediterranean dressing

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

2 teaspoons very finely chopped flat-leaf parsley

1 teaspoon very finely chopped red onion

Pinch of cracked black pepper

Asian dressing

1 tablespoon fish sauce

1 tablespoon lime juice

2 teaspoons very finely chopped fresh cilantro (coriander)

1 teaspoon very finely chopped red chili

1 teaspoon very finely chopped scallion (spring onion)—white part only

MIX together all the Mediterranean dressing ingredients in one bowl, and all the Asian dressing ingredients in another bowl. PLACE the crushed ice on a large serving plate and arrange the oysters evenly over the top. DRIZZLE half the oysters with the Mediterranean dressing and the other half with the Asian dressing. GARNISH with a sprig of parsley or cilantro and serve immediately.

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