Yuzu Geoduck Ceviche

Yuzu Geoduck Ceviche

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Yuzu Geoduck Ceviche

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.

Yuzu Geoduck Ceviche
INGREDIENTS

DIRECTIONS

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.

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