Remove the oysters from the shell and strain off the juice.

Reserve the juice and keep the oysters and the shells under refrigeration.

Blanch and peel the tomatoes. Remove the seeds and cut into a fine dice.

Place together the oysters, the juice, the tomato, chives and avocado oil.

Mix gently then spoon back into the shells (one oyster per shell).

Cut the passionfruit in half and strain the juice into the creme fraiche.

Drizzle over the oysters and grind over pepper if desired. Serve.