I can’t remember who taught me this – likely a farmer – but when I lived in Central California, someone once told me that foods harvested during the same season often pair the best. This dish challenges that theory, using fresh oysters from Grand Isle Sea Farms, and fresh strawberries from Landry-Poché farms, harvested within a day of each other, just 130 miles apart, on opposite sides of New Orleans. The combo might seem strange at first, but both ingredients love fresh citrus, and the ceviche uses a mix of lime, lemon and orange juices, along with salt, piment d’espelette, red onion and cilantro. The theory holds!

Oyster ceviche with citrus, red onion and local strawberries