Geoduck Crudo with Celery, Lime, Chiles and Radish

Recipe courtesy Chef Ethan Stowell
Show: Hook, Line & Dinner Episode: Seattle
TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: 5 min
Cook: --
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons thinly sliced chives
  • 8 red radishes, thinly sliced
  • 4 small ribs celery, sliced as thinly as possible on a bias
  • 2 jalapenos, deseeded and diced as small as possible
  • Juice of 2 limes
  • 1 geoduck clam, cleaned and sliced as thinly as possible on a bias
  • 1 small cucumber, thinly sliced
  • Salt and black pepper
recipe tools

Directions

Mix together the oil, chives, radishes, celery, jalapenos, lime juice, clam and cucumber in a large bowl and season with salt and black pepper. Let marinate about 5 minutes, and then serve as a crudo or with a small salad as a light first course.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

more from this episode

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.