Jim Vorheis
1/2 c  Light olive oil
1/3 c  Finely sliced white onion
8    Garlic cloves, peeled
1/2 c  Finely sliced carrots,
-blanched
1/2 c  Cauliflower flowerets,
-blanched
2    California bay leaves
3    Fresh marjoram sprigs or 1/4
-tsp dried
1 1/2 ts Dried oregano, Mexican if
-possible
1/2 ts Peppercorns
Sea salt to taste
1/4 c  Vinegar
2 c  Shucked oysters or other
-seafood (shrimp, crab,
Scallops, alone or together)
1    Lime, thinly sliced
Strips of canned jalapenos
-en escabeche (to taste)

Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes. Add
the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat
until the mixture comes to a boil. Add the oysters, sliced lime, and
jalapenos* and cook until the oysters are plump and just cooked – about 2
minutes.

Set aside to cool. Refrigerate overnight and serve at room temperature.

* Jalapenos may be omitted and passed separately at the table.