Oysters on the Half Shell with Cilantro-Chile Topping

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients
1 teaspoon coriander seeds
1/4 cup peeled pear, finely diced
1/4 cup seedless cucumber, finely diced
1 serrano chile, seeded and minced
1 tablespoon minced cilantro, extra for garnish, if desired
1-2 tablespoons fresh lime juice
1 teaspoon minced ginger
1 teaspoon Asian fish sauce
1 teaspoon extra virgin olive oil
Kosher salt and pepper
12 oysters, shucked

* Note: I used Blue Point and Delaware Bay oysters

Preparation
1. In a small pan, toast the coriander seeds over medium heat until fragrant (2 minutes).
2. Let cool, then crush the seeds in a mortar.
3. Mix the crushed coriander with all of the remaining ingredients (except the oysters).
4. Arrange shucked oysters on crushed ice. Spoon topping over each oyster and serve.

From upcloseandtasty.com