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Geoduck from Canada is thrilled to collaborate with Chef Hamid Salimian on this recipe. Hamid acts as a culinary consultant for national brands such as Earls Kitchen + Bar, and shares his knowledge and expertise with a new generation of chefs as an instructor in the VCC Culinary Arts program. He is also the co-founder of Nextjen, a gluten-free foods company, with his partner Chef Jennifer Peters.
Follow Chef Hamid on Instagram at @hamidsalimian!
Avocado Puree Ingredients
2 limes (juiced)
½ serrano pepper
1 bunch cilantro
2 avocados
½ cup olive oil
Pinch of salt
Geoduck Ceviche Ingredients
1 Geoduck from Canada
1 shallot (thinly sliced)
1 serrano pepper (thinly sliced)
1 clove garlic (minced)
1 bunch basil
1 bunch mint
2 limes (juiced)
2 tangerines (juiced)
1 lemon (juiced)
1 tbsp. olive oil
Pinch of salt
For Toppings
1 mini cucumber (thinly sliced)
4 radishes (thinly sliced)
½ red chilli (thinly sliced)
Small mint leaves
Tostadas
Preparation method:
1. Blanch the Canadian geoduck in boiling water for 5 – 10 seconds and then drench in an ice bath. Over a bowl, process and clean the geoduck by removing the shell, skin, and gut ball. Keep the clam nectar and set aside for the ceviche.
2. For the avocado puree: add the cilantro, lime juice, avocados, olive oil, serrano pepper, and salt to a blender. Blend until creamy. Taste for salt and add more if necessary.
3. For the ceviche: Drain the clam nectar with a paper towel and a strainer to extract the sand. In a large bowl, add the shallots, garlic, serrano pepper, lime juice, tangerine juice, and lemon juice. Rub the basil and mint together in your hands to bring out the natural flavors and add to the bowl. Combine the ceviche base with the clam nectar.
4. Clean the Canadian geoduck siphon by slicing it in half and giving it a quick rise to get rid of any sand. Thinly slice the geoduck siphon.
5. Marinate the slices of geoduck by slowly draining the liquid from the ceviche base on top. Finish lightly with olive oil.
6. Building your tostadas: Add a spoonful of avocado puree and geoduck ceviche to your tostadas. Top with cucumber, radish, chilli, and mint. Finish with salt and enjoy!