Clam Ceviche
By: Miarazzo Team | Miarazzo Official
Delicious clam ceviche! I made this with canned clams which were a bit chewy, but still a tasty snack. I also used roma tomatoes which don't require seeding as they have few seeds to begin with.
Prep Time
20 mins
Cook Time
1
Servings
4
Category
Side Dish
Ingredients
- 12 each fresh cherrystone clams
- 6 tbsp fresh lime juice
- 2 each jalapeno peppers (stemmed, seeded, and minced)
- 0.50 each red onion (medium sized, peeled, and diced small)
- 1 each tomato (seeded, diced small)
- 2 tbsp cilantro (chopped)
- 1 pinch black pepper
Instructions
Shuck clams into a bowl with their juice.
Save 16 of the best half shells, scrape them clean and refrigerate.
Remove the clams from their juice and check for shell fragments.
Cut into small pieces and place in bowl.
Strain half of the juice over the clams, discard the rest.
Add lime juice, jalapenos, onion, tomato, if using, and cilantro.
Season with black pepper.
Refrigerate overnight.
Spoon the ceviche into the clam shells and serve on crushed ice.
Save 16 of the best half shells, scrape them clean and refrigerate.
Remove the clams from their juice and check for shell fragments.
Cut into small pieces and place in bowl.
Strain half of the juice over the clams, discard the rest.
Add lime juice, jalapenos, onion, tomato, if using, and cilantro.
Season with black pepper.
Refrigerate overnight.
Spoon the ceviche into the clam shells and serve on crushed ice.
Login or Sign up to copy this recipe!
All Recipe Categories