Geoduck Ceviche
By: Langdon Cook
Published: Saturday, February 13, 2010 - 11:36am

Ingredients




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

Preparation

1 Combine garlic, hot pepper, fish sauce, and brown sugar into a small bowl. Stir with juice from half a lime. 2 In a large bowl, cover sliced geoduck with juice of 1 lime, stir, and let sit for 30 minutes. 3 Add contents of small bowl to large bowl and add onion, pepper, cucumber, papaya, and cilantro. Stir and season with salt.

About


Geoducks (pronounced gooey-duck) are the world's largest burrowing clams, making their home in coastal waters from California to Alaska. This ceviche  highlights their unique taste and texture with a sweet and spicy kick. I like to serve it over a bed of fresh baby greens. Use only the geoduck's neck meat.
Note: To clean a live geoduck, immerse it in boiling water for eight seconds. Now you can pull off the thin sheath that protects the siphon. Slice off the siphon at the base and nip off the last half-inch or so of the dark tip. This neck meat can be used for sashimi or ceviche. Extract the rest of the clam with a paring knife, cutting the adductor muscles on the inside of the shell. Throw away the bulbous gut and use remaining meat in a sauté or stir-fry.