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Epicurious

Geoduck Crudo with Fennel and Radish

In this fabulous crudo, baby fennel and radish offset the sweetness of the geoduck. This dish has an especially lovely texture to it, with the silken geoduck intermingling with the shaved vegetables. Serve with crusty bread to soak up all the goodness.

Recipe information

  • Yield

    serves 4

Ingredients

1 prepped geoduck siphon (see page 23), halved lengthwise and sliced paper-thin
Juice of 2 limes
4 Easter egg radishes, shaved with a mandoline
3 baby fennel, shaved with a mandoline
1 jalapeño chile, seeded and minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Preparation

  1. Combine the geoduck, lime juice, radishes, fennel, chile, and olive oil in a large bowl and toss gently. Season to taste with salt and pepper. Divide among 4 plates and drizzle the remaining juice over each portion.

Ethan Stowell's New Italian Kitchen
TagsItalianEuropeanClamShellfishSeafoodRadishRoot VegetableVegetableFennelStarterDinnerDairy FreeGluten FreeNut FreeRaw5 Ingredients or FewerNo-CookCookbooks
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