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Geoduck Crudo with Celery, Lime, Chiles and Radish
Recipe courtesy Chef Ethan Stowell
- Total Time:
- 15 min
- Prep:
- 10 min |
- Inactive Prep:
- 5 min |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
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
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.