Abalone Ceviche

• 8 abalones, fresh or frozen, about 4 to 5 ounces each in shell weight (see note)
• 1 tablespoon olive oil
• 1 rib celery, chopped
• 1 small red onion, peeled and sliced
• 1/2 chayote, peeled and chopped
• 1 teaspoon freshly grated ginger
• 1 cup clam juice
• 1/2 cup buttermilk
• Juice of 1 lime, plus more to taste
• Salt
• freshly ground black pepper
• Tabasco
• 1/4 cup finely diced red onion
• 1/4 cup peeled and finely diced jicama
• 1/4 cup peeled and finely diced chayote
• 1/4 cup corn kernels
• 2 tablespoons finely chopped parsley
• About 1 cup Rice Krispies

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.
2. (The side not attached to the shell is called the foot.)
3. 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.
4. 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.
5. Cut out the innards and the head in one small chunk and discard.
6. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight.
7. (This step is necessary to relax the abalone and prevent it from splitting when pounded.)
8. Repeat this step with the remaining abalones.
9. Clean, dry and set aside the shells.

abalones, olive oil, celery, red onion, chayote, freshly grated ginger, clam juice, buttermilk, lime, salt, freshly ground black pepper, tabasco, red onion, jicama, chayote, corn kernels, parsley, rice krispies

Taken from cooking.nytimes.com/recipes/1014001 (may not work)