Abalone Ceviche Recipe

Name: Abalone Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Abalone Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Abalone Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions