Ken Oringer's Razor Clam Ceviche with Heirloom Tomatoes, Charred Onions and Yuzu with MingÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Miso-Citrus Marinade
5 pounds - Razor Clams, that have been shucked, sliced, bellies discarded, and chilled
4 each - Onions, Peeled and Sliced ½-inch thick
½ cup - Miso Citrus marinade
1 tablespoon - Yuzu Juice
2 tablespoons - Cold Water
4 tablespoons - Chopped Cilantro
4 tablespoons - chopped Green Onion
½ teaspoon - Chopped Thai Bird Chilies
1 teaspoon - Chopped Ginger
2 pounds - Mixed Heirloom Tomatoes, Sliced (red, Yellow, Orange, Green and Cherry)
¼ cup - Nori Chiffonade
- Season the onion slices by lightly sprinkling with salt and sugar. Drizzle lightly with oil and grill or broil until charred. Once finished, set onions aside and allow to cool.
- In a medium, non-reactive bowl, mix the miso-citrus marinade, yuzo juice, cold water, cilantro, green onion, Thai bird chiles and chopped ginger, whisking until combined.
- Toss tomatoes and clams with the marinade.
- Serve the ceviche with the charred onions and garnished with the nori chiffonade.