Fish & seafood
Black Clam Ceviche
Intense northern-style ceviche with black clams and their juice.
Gluten-free
Ingredients
- 24 black clams with their liquid
- Juice of 10 limes
- 1 red onion, sliced
- 2 ají limo chilies, chopped
- 1 garlic clove
- 1 piece kion (ginger)
- Chopped cilantro
- Salt and pepper
Step-by-step
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- Blend the garlic and kion 5 sec/speed 7 and set the paste aside.
- Put the black clams and their liquid in a bowl.
- Add the lime juice, garlic-kion paste, ají limo, salt and pepper.
- Mix cold without cooking; fold in the onion and cilantro.
- Let rest a couple of minutes and serve very cold.
Tips
- The dark liquid from the clams adds deep flavor.
- Use very fresh clams for safety.
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