Abalone Ceviche

Ingredients

For the abalone

• 8 abalones, fresh or frozen, about 4 to 5 ounces each in shell weight (see note)

For the soup

• 1 tablespoon olive oil
• 1 rib celery, chopped
• 1 small red onion, peeled and sliced
• ½ chayote, peeled and chopped
• 1 teaspoon freshly grated ginger
• 1 cup clam juice
• ½ cup buttermilk
• Juice of 1 lime, plus more to taste
• Salt
• freshly ground black pepper
• Tabasco

For the garnish

• ¼ cup finely diced red onion
• ¼ cup peeled and finely diced jicama
• ¼ cup peeled and finely diced chayote
• ¼ cup corn kernels
• 2 tablespoons finely chopped parsley
• About 1 cup Rice Krispies

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    389 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 50 grams protein; 218 milligrams cholesterol; 1249 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

For the abalone

1. Two hours before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. (The side not attached to the shell is called the foot.) Using your hands, peel off the narrow flap (a k a. the mantle) near the head — the area with two black prongs — then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, cut it slightly with a knife to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. (This step is necessary to relax the abalone and prevent it from splitting when pounded.) Repeat this step with the remaining abalones. Clean, dry and set aside the shells.

For the soup

1. Using a small brush, remove the black ink from the sides of the abalones. Wrap them in plastic wrap and place in the freezer until firm, but not rock-hard, about 2 hours.
2. Prepare the soup: in a medium sauté pan fitted with a lid, heat the oil over medium heat. Add the celery, onion, chayote and ginger and sauté until the vegetables have softened, about 4 minutes. Cover the pan and cook for 1 minute. Add the clam juice, bring to a boil and cook, uncovered, for 1 minute.
3. Transfer to a blender, add the buttermilk and process until smooth. Strain through a fine-mesh sieve. Add the lime juice and season with salt, pepper and a few drops of Tabasco to taste. The soup should have a sharp, spicy, citrus tang. If you choose, add more lime juice to taste. Chill until cold, about 1 hour.
4. Prepare the garnish by mixing together the onion, jicama, chayote and corn.
5. To serve: remove the abalone from the freezer, unwrap and cut into very thin slices. Divide the slices among 4 shallow pasta or soup bowls, placing them in the center. Pour the cold soup over the abalone. Sprinkle with the vegetable garnish and some chopped parsley. Serve the Rice Krispies in four abalone shells for each guest to sprinkle over the dish.

3 hours 30 minutes