---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Seafood
       Yield: 4 servings
            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,
     1/2 c  Cauliflower flowerets,
       2    California bay leaves
       3    Fresh marjoram sprigs or 1/4
            -tsp dried
   1 1/2 ts Dried oregano, Mexican if
     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
   Set aside to cool.  Refrigerate overnight and serve at
   room temperature.
   * Jalapenos may be omitted and passed separately at
   the table.
   The Art of Mexican Cooking From the collection of Jim