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Geoduck from Canada, harvested from the wild, is formed by nature and therefore each clam is unique. While the outward appearances will vary in size, colour and shape, the overall taste and texture of distinct geoducks will remain similar.

The taste and texture of the geoduck’s siphon meat however is different than the taste and texture of the body meat, providing versatility and endless opportunities for delicious dishes. The shell completes a dish as a beautifully natural, decorative accessory.

Canadian geoduck expert, Chef Stephen Wong, notes the wonderful benefits of working with geoducks of all sizes and also all parts of the geoduck. He has created the following 5-Course Geoduck from Canada Menu to fully embrace the entire geoduck and geoducks of all sizes, shapes and colours.

CHEF STEPHEN WONG

CHEF STEPHEN WONG
Vancouver, British Columbia, Canada

Stephen Wong is a popular and well respected Vancouver chef, journalist, cookbook author, and food and hospitality industry consultant who is highly regarded in Canada as the leading expert in geoduck and Asian cuisine.

Born in Hong Kong, Wong moved to British Columbia, Canada in his early adult life and started his career as a chef, a manager and owner of a number of top restaurants in Vancouver throughout the 1980s and 1990s. Today, he is in demand by local food producers, harvesters and merchants to help them develop and promote their specialty food and beverage products. He is also the founding Chair of Canada’s Chinese Restaurant Awards and regularly hosts visiting media groups as a local food and hospitality industry resource.

With his inherent understanding and passion for Asian cuisine and vast knowledge and commitment to products grown in British Columbia, Stephen Wong has naturally become the country’s expert in Geoduck from Canada.

Canadian Geoduck Ceviche in Lychee-Lime Dressing with Cucumber, Jicama and Purple Yam Salad

Canadian Geoduck Ceviche in Lychee

LYCHEE-LIME DRESSING INGREDIENTS

15 canned lychees, pitted
½ cup (125 mL) syrup from canned lychees
3 Tbsp (45 mL) freshly squeezed lime juice
½ tsp (2.5 mL) grated lime zest
1 tsp (5 mL) minced Serrano chilies, or to taste
1 sprig cilantro
½ tsp (2.5 mL) salt
  
2 purple yams, baked, peeled and cubed
3 Japanese cucumbers, cut into ¼-inch/0.5-cm slices
  salt to taste
2 cups (500 mL) cubed (¼-inch/0.5-cm cubes) jicama
1 cup (250 mL) freshly cooked corn kernels
2 Tbsp (30 mL) grapeseed or olive oil
  
6 oz (170 g) thinly sliced Geoduck from Canada siphon meat

Lychee-Lime Dressing:
Combine all dressing ingredients in a blender or food processor and pulse until liquefied. Transfer to a clean glass jar and refrigerate.

To Assemble:
Wrap the purple yams in foil and bake in a 375°F/190°C oven until you can pierce them easily with a fork, about 45 minutes to one hour. Allow to chill thoroughly in the refrigerator then peel and cut them into ¼-inch/0.5-cm cubes.

Ten minutes before serving, in a mixing bowl, sprinkle sliced cucumber and cubed jicama with a pinch of salt and let sit for about 5 minutes. Gently add corn and yam and toss together with a splash of oil. Divide salad onto small plates.

In a glass mixing bowl, add about ¼ cup/60 mL of the lychee-lime dressing to the sliced geoduck and mix well. Allow to stand for 5 minutes. Top each plated salad with a portion of ceviche and dressing. Spoon a bit more dressing onto each plate and serve.

Serves 4 to 6 as small appetizer

Chef’s Notes:

This Peruvian-inspired ceviche is a refreshing appetizer with an interesting mixture of textures and flavours that is at once sour, sweet, salty and mildly hot. For best results, dress the geoduck shortly before it’s served to retain its crunchy texture and delicate flavour.

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