5 mins prep time 1 servings Method: Combine together the lime juice, light soy, olive oil and sesame oil. Halve, remove and discard the seeds from the chilli, cut the flesh into fine dice and add to the dressing. Place the crushed ice onto a serving plate and position the oysters so they are spaced out evenly and are all level. Spoon the dressing over each oyster and top with the sliced spring onion. Garnish with the parsley and lemon.