12 ea Oysters, shucked, shells

-- reserved 2 lg Shallots, fresh

1/2 bn Coriander

1 ea Chili, Jalapeno, seeded

1 ea Chili, red, seeded

1/2 c Juice, lime, fresh

Place the raw oysters on their half shells on a serving plate. Dice the remaining ingredients to approximately the same size (not too fine). Place these diced ingredients in a bowl with the lime juice and mix well. Dab this relish onto the oysters and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA