Raw oysters with two toppings

Peel the shallots and finely chop them.

Spoon the shallot in a dish with the wine vinegar and let it stand for 1 hour.

Cut the tomatoes in four and scoop out the seeds.

Cut the flesh into tiny blocks.

Spoon the cubes of tomato in a dish with the lime juice and the lime zest.

Put the oysters one by one in front of you on the work surface on a clean tea towel.

Put the cloth around the oyster and hold the oysters at the top.

Prick with an oyster knife on the hinge side between the oyster halves and cut the sphincter muscles, then open the shell and cut the oyster out of the bottom shell, but leave the oyster in the shell.

Pour away the moisture.

Sprinkle a layer of sea salt on a flat dish and put the shells with oysters on them.

Put the two dishes in the salt.

This way everyone can choose how he eats his oyster, with a spoonful of shallot in vinegar or with a spoonful of tomato in lime juice.