Geoduck Crudo: Cucumber, Sichuan Peppercorn, Celery Leaf, and Lemon

Adapted by
Yield: 12 servings


1 large, live Pacific geoduck clam
Compressed Cucumber
1 English cucumber, halved
1 teaspoon lemon juice
1 teaspoon sesame oil
To Assemble and Serve
1 Szechuan peppercorn, ground
1 large lemon
¼ cup extra virgin olive oil
½ cup fresh celery leaves
Leaves from 3 sprigs tarragon


For the Geoduck

Bring a large pot of water to a boil. Blanch geoduck and shock in an ice bath. Immediately pull off shell from siphon and peel outer membrane from siphon. Trim siphon, discarding viscera, and halve lengthwise. Rinse siphon and cut off any dark colored tissue. 

For the Compressed Cucumber

Peel one half of the cucumber and set aside remaining half. Halve the peeled cucumber lengthwise and remove seeds. Cut into ¼-inch cubes. Place in a vacuum bag with lemon juice and sesame oil and season with salt. With a vacuum seal, gently compress cucumbers; chill.

To Assemble and Serve

Slice geoduck on an angle, as thinly as possible. Halve the remaining unpeeled cucumber half lengthwise and thinly slice. Arrange the sliced cucumber and Compressed Cucumber on a plate with geoduck slices. Season lightly with salt, Szechuan peppercorn, lemon juice, and olive oil. Garnish with celery leaves and tarragon.