Geoduck Ceviche with calabrian chile sauce from The Hog Island Book of Fish & Seafood: Culinary Trea
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...
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Ingredients
- 1¼ cups (300 ml) grapeseed or other neutral oil
- 2 small stalks celery, finely chopped
- ½ cup (120 ml) fresh lime juice
- 4 cloves garlic
- 8 whole Calabrian chiles in oil
- Micro cilantro or other greens
- 3 geoduck siphons
- Fine sea salt
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