Raw oysters served with cucumber, lime and dill dressing

2 small pickling cucumbers, peeled, seeded and chopped
3 tablespoons finely chopped red onion
1 Scotch bonnet (also called a Habanero)
chile pepper stemmed, seeded and chopped fine-these are hot
1 teaspoon pommery mustard
1 tablespoon finely chopped fresh dill
3 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lime juice
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper to taste

In a stainless steel bowl whisk together the lime juice, sugar, mustard, dill and chile pepper. Slowly incorporate the lime juice. Mix in the onion and cucumber. Cover and refrigerate for 20 minutes in order for the flavors to mingle. Shuck the oyster and top with a teaspoon of dressing.