Ahead of the BC Shellfish & Seafood Festival, Nathan Fong shows us how to make geoduck ceviche.
– 1 lb (500 g) fresh geoduck, foot part blanched, skinned and cut into ¼-inch fine dice
– 3 to 4 limes, juiced
– Juice of 1 orange
– 1 small white onion, finely diced
– 2 medium firm tomatoes, chopped into ½-inch dice
– 1 to 2 fresh jalapenos, seeded and finely diced
– 1/3 (80 ml) cup coarsely chopped cilantro
– 2 tbsp (30 ml) extra-virgin olive oil
– salt and freshly ground black pepper
– 2 avocados, peeled and pitted, cut into ½-inch dice
– Tortilla chips
Mix all ingredients together except avocado and let sit 30 to 45 minutes covered and refrigerated. Before serving, gently mix in avocado. Serve with tortilla chips.
Recipe Seafood Product Provided by these Comox Valley producers:
– Fan Seafoods and Manatee Holdings are acknowledged for their providing the geoducks
– Salish Sea Foods brand Candy Smoked Salmon, Pepper Candy Smoked Salmon, Teriyaki Smoked Salmon and Tandoori Smoked Salmon. All of these products are hand-made at their facility in Comox.
– Mac’s Oysters, located in Baynes Sound, Comox Valley, the largest shellfish producing region in B.C.
More Global BC recipes are available here
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