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Soft boiled chronicles part six.
Watch me eat a SAD meal.
01/27/2026
Chicago.
Honored to provide oysters for the Jean Banchet Awards After Party.
I couldn’t have done this without my team
Tony and April, thank you for showing up with so much care, precision, and heart.
For the night, we shared Oyster Boricua
a reflection of my roots, built with
green mango, ají dulce, sweet plantain,
achiote oil on a Shigoku oyster.
Flavors I grew up with,
designed to let the oyster remain the star.
Alongside it, we poured my Diablo de Coco,
an oyster shooter with coconut, lime, cumin, tequila, and Serrano.
I’m grateful for the opportunity to showcase not only my work, but our work , representing Puerto Rican culture and Chicago, and sharing it with some truly incredible chefs.
My team is strong April, Luis, Tony, Topher Im not here without you.
WE FROM CHICAGO!
Quick Citrus Ceviche (serves ~6 as a tasting)
ZERO ICE NEEDED
Fish
• 1 lb very fresh white fish (hamachi, fluke, snapper, or sea bass), small dice
Cure
• ¾ cup fresh lime juice
• 2 Tbsp fresh orange juice (this helps soften the acid)
Seasoning / Balance
• 1 small shallot, very finely minced
• 1 small serrano or jalapeño, deseeded, minced
• ½ tsp kosher salt (start here, adjust)
• 1–1½ tsp sugar (or agave if you prefer — this is key)
• Fresh cracked black pepper
Freshness
• ½ cup cucumber, small dice
• ¼ cup cilantro, finely chopped (mostly stems for punch)
Finish
• 2 Tbsp good olive oil or avocado oil
• Optional: splash of coconut water if you want it rounder
Method
1. Toss fish with lime + orange juice and salt. Let it cure 8–10 minutes (don’t overdo it).
2. Add shallot, chile, cucumber, cilantro.
3. Sprinkle in sugar and black pepper — taste and adjust.
4. Finish with oil right before serving.
Serve with
• Plantain chips or tostadas
• Or straight in a chilled cup if this is a tasting situation
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