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Ken
Oringer's Razor
Clam Ceviche
with heirloom tomatoes, charred onions and
yuzu, miso citrus marinade
Serves
4
-
5
pounds - Razor Clams, that have
been shucked, sliced, bellies discarded, and chilled
-
4
each - Onions, Peeled and
Sliced ½-inch thick
-
Sugar
-
Salt
-
Canola
Oil
-
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
1.
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.
2.
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.
3.
Toss tomatoes and clams with the marinade.
4.
Serve the ceviche with the charred onions and garnished with the
nori chiffonade.
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