Geoduck (pronounced "gooey duck") have a subtle sweet flavor and wonderful savory crunchy texture. Both the belly meat and siphon can be used in a multitude of applications. At our oyster bar in San Francisco, Chef Abel Padilla, utilizes the entire animal with his geoduck belly fritters and siphon ceviche!
Serves 2-3
Ingredients:
- Geoduck siphon meat, sliced into very thin small pieces
- Juice of 1 lime
- ½ of 1 small red onion, thinly sliced
- ¼ cup fresh or jarred Calabrian Chilis, chopped
- ¼ of 1 yellow onion, chopped
- 1 celery stalk, chopped
- 1 garlic clove
- Agrumato Oil
- Flake Salt
- Micro Cilantro
Preparation:
- With the reserved siphon meat from the recipe above, slice the siphon meat in super-thin strips. You want to cut the meat at an angle so it gets almost paper-thin.
- In a small bowl, toss the geoduck meat, sliced red onions, and lime juice. Let sit for 3-4 minutes.
- Meanwhile, make the Calabrian Chili sauce. With an immersion blender, blend the chilis, onion, celery, and garlic until smooth.
- Add a few tablespoons of the Calabrian chili sauce to the geoduck mixture (add more if you want to turn the heat up!) and mix until combined.
- Spoon the ceviche mixture into a cleaned geoduck shell, top with a drizzle of the agrumato oil, a pinch or 2 of flake salt, and some of the micro greens. Enjoy!
WATCH HOG ISLAND CHEF ABEL PADILLA CLEAN AND PREP A GEODUCK