Happy Holidays! All Hog Island locations will be closed on Christmas Day and have varying hours for Christmas Eve, New Year's Eve and New Year's Day. Click HERE for a full list of holiday hours by location.
Happy Holidays! All Hog Island locations will be closed on Christmas Day and have varying hours for Christmas Eve, New Year's Eve and New Year's Day. Click HERE for a full list of holiday hours by location.

Geoduck Ceviche

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:

  1. 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.
  2. In a small bowl, toss the geoduck meat, sliced red onions, and lime juice. Let sit for 3-4 minutes.
  3. Meanwhile, make the Calabrian Chili sauce. With an immersion blender, blend the chilis, onion, celery, and garlic until smooth.
  4. 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.
  5. 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

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