In this fabulous crudo, baby fennel and radish offset the sweetness of the geoduck. This dish has an especially lovely texture to it, with the silken geoduck intermingling with the shaved vegetables. Serve with crusty bread to soak up all the goodness.

Ingredients

　　1 prepped geoduck siphon (see page 23), halved lengthwise and sliced paper-thin

　　Juice of 2 limes

　　4 Easter egg radishes, shaved with a mandoline

　　3 baby fennel, shaved with a mandoline

　　1 jalapeño chile, seeded and minced

　　1/4 cup extra-virgin olive oil

　　Kosher salt and freshly cracked black pepper

　　Combine the geoduck, lime juice, radishes, fennel, chile, and olive oil in a large bowl and toss gently. Season to taste with salt and pepper. Divide among 4 plates and drizzle the remaining juice over each portion.

　　Ethan Stowell's New Italian Kitchen