Name: Geoduck Ceviche with calabrian chile sauce
Yield: Serves 6 to 8
Cuisine: American
Ingredients: Fine sea salt; 3 geoduck siphons; 1¼ cups (300 ml) grapeseed or other neutral oil; Micro cilantro or other greens; 8 whole Calabrian chiles in oil; 4 cloves garlic; ½ cup (120 ml) fresh lime juice; 2 small stalks celery, finely chopped

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

In this recipe from Abel Padilla, head chef at the Hog Island Oyster Bar in San Francisco’s Ferry Building, raw geoduck is thinly sliced and served as ceviche with a brilliant orange sauce that both “cooks” and flavors the fresh seafood. This is nice served with corn chips, potato chips, or shrimp chips.

Ingredients

8 whole Calabrian chiles in oil
4 cloves garlic
2 small stalks

Method

Put the chiles, garlic, celery, and lime juice in a food processor and pulse until finely ground. With the machine running, gradually drizzle in the grapeseed oil to create an emulsion. Season to taste with salt.

With a very sharp knife, thinly slice the geoduck siphons. Put the slices into a bowl and drizzle with just enough chile sauce to coat the geoduck. Stir until they are nicely c

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