Abalone Ceviche

Preparation

1. FOR THE ABALONE:

   1. Step 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.

2. FOR THE SOUP:

   1. Step 2

      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. Step 3

      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. Step 4

      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. Step 5

      Prepare the garnish by mixing together the onion, jicama, chayote and corn.

   5. Step 6

      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.