Geoduck Ceviche
This recipe creates a vibrant Geoduck Ceviche, a refreshing no-cook dish. Thinly sliced geoduck is 'cooked' in lime juice and combined with an array of fresh, diced vegetables and fruits like red onion, cucumber, and papaya. Finished with aromatic cilantro, a hint of spice from serrano pepper, and balanced with fish sauce and brown sugar, it's a perfect light and flavorful appetizer or main course.
Equipment
- 1 Cutting Board Essential for safe and efficient prep.
- 1 Chef's knife A sharp knife is crucial for thin, consistent slicing of geoduck and precise dicing of vegetables.
- 1 Large Mixing Bowl For combining and tossing all ingredients.
- 1 Citrus Juicer To efficiently extract fresh lime juice.
- 1 Measuring Spoons For accurate measurement of fish sauce, brown sugar, and salt.
Ingredients
Main
- 1/2 pound geoduck neck siphon, thinly sliced
- 1/4 cup red onion diced
- 1/4 cup sweet red pepper
- 1/2 cup cucumber peeled & chopped
- 1/2 cup papaya peeled, seeded & chopped
- 1 serrano pepper seeded and finely diced
- 1 clove garlic minced
- 1 handful cilantro stemmed & chopped
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame seeds
- 2 limes
- salt to taste
Instructions
- Thinly slice the geoduck neck (siphon) and set aside.
- Prepare all vegetables and fruits: finely dice the red onion, sweet red pepper, serrano pepper (seeded if desired), chop the peeled cucumber and papaya, and mince the garlic. Stem and chop the cilantro.
- In a large non-reactive mixing bowl, combine the sliced geoduck with the diced red onion, sweet red pepper, cucumber, papaya, serrano pepper, minced garlic, and chopped cilantro.
- In a separate small bowl, whisk together the fresh lime juice from two limes, fish sauce, and brown sugar until the sugar dissolves.
- Pour the liquid mixture over the geoduck and vegetable mixture in the large bowl.
- Gently toss all ingredients together to ensure everything is evenly coated with the lime juice mixture.
- Stir in the toasted sesame seeds and add salt to taste, mixing again gently.
- Cover the bowl and refrigerate for at least 15-20 minutes to allow the geoduck to "cook" in the lime juice and the flavors to meld. Avoid over-marinating to prevent toughening the geoduck.
- Before serving, taste and adjust seasoning if necessary, adding more lime juice, salt, or brown sugar as preferred.
- Serve chilled, perhaps with tortilla chips, plantain chips, or lettuce cups.
Notes
The essence of ceviche lies in the freshness of its ingredients, especially the geoduck. Ensure your geoduck is impeccably fresh and handled hygienically. When slicing the geoduck siphon, aim for very thin, consistent pieces to maximize surface area for the lime juice 'cook' and ensure a tender bite. Adjust the serrano pepper to your desired spice level; removing seeds significantly reduces heat. The acidity from the lime juice is crucial for denaturing the protein, but avoid over-marinating, as it can toughen the delicate geoduck. A quick 15-20 minute marination is often sufficient. Taste and adjust salt and sugar balance before serving. For enhanced presentation, serve chilled in individual glasses or on a bed of crisp lettuce, garnished with extra cilantro and sesame seeds.