Tahitian Oysters with Lime

Oyster farming came to French Polynesia in the 1960s, when the clear, mineral-rich waters of Pōrche lagoon in the Tuamotu atolls proved perfect for raising the Pacific oyster. Today these lagoon oysters are a point of island pride, served everywhere from beach shacks to the grandest Papeete restaurants, always with lime at the ready.

What makes them great is the water itself: clean, briny, and faintly sweet, needing only a squeeze of lime to sing. A spoonful of coconut cream and a sliver of chili takes them somewhere new, adding richness and heat to the pure, cold taste of the sea.

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