The crisp texture of geoduck siphon meat gives this ceviche a very different texture from other clam ceviches. A lot of the flavor in this dish comes from the buttery, creamy avocado and layered, complex floral-citrusy yuzu juice.
You could substitute lemon juice for all of the yuzu juice, trading the layered effect for a brighter, more citrusy bite.
5 tbsp Yuzu Juice
2 tbsp Lemon Juice
1 1/2 Roma Tomatoes
1 tsp Dried Aji Amarillo Chile, rehydrated & finely minced (how to rehydrate dried chiles)
1 tbsp Onion,
1 Geoduck Siphon, chopped (how to prepare geoduck)
1/2 tsp Fresh Cilantro, chopped
Optional Garnish: Nasturtium Flowers & Leaves
1. Bring a small pot of water to a boil. Cut an x into the bottom of the whole roma tomato. Blanch the tomato in the water briefly (approx. 10 seconds), then rinse with cold water and peel the skin away. Core & finely chop the tomato.
2. Gently mix the geoduck siphon meat with the yuzu juice, lemon juice, peeled & finely chopped roma tomato, aji amarillo, onion and cilantro.
3. Move the mixture to the fridge to marinate overnight.
4. Remove the ceviche from the fridge. Deseed the extra half of roma tomato and roughly chop it & the avocado. Stir the tomato & avocado into the ceviche mixture & serve.