Ingredients
- 24 black clams with their liquid
- Juice of 6 limes
- 2 tomatoes, chopped
- 1 red onion, thinly sliced
- 3 tablespoons ketchup
- 1 tablespoon mustard
- 1 bunch cilantro
- 1 tablespoon oil
- Salt and pepper to taste
Step-by-step
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- Open the clams, reserve their liquid and clean the meat well.
- Pickle the sliced onion with salt and a bit of lime and set aside.
- In a bowl, mix the lime juice, the clam liquid, ketchup, mustard, oil, salt and pepper.
- Chop the tomato 3 sec/speed 4 and add it to the mixture.
- Add the clams, the pickled onion and the chopped cilantro.
- Refrigerate 10 minutes and serve with plantain chips and toasted corn.
Tips
- Use very fresh clams since they're eaten raw.
- The clam liquid adds an intense briny flavor.
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