Josean Rosado – Executive Chef Royal Sonesta Harbor Court Ingredients     10 ea. Chesapeake oysters, cleaned    5 oz. rockfish, fillet    1 ea. Local cucumber    2 oz. kosher salt    2 oz. white wine vinegar    1 tsp. sugar    1 oz. extra virgin olive oil    1 Tbsp. yuzu or lemon juice    10 ea. Peppercress leaves    1 tsp. pink peppercorns  Directions Peel the cucumber and cut in half. Slice one … Continue reading Chesapeake Oyster with Rockfish Ceviche and Cucumber Granita