Clam Ceviche Recipe

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Clam Ceviche

Lucy Selvaggio-Diaz

By
@threeovens

You can use razor clams or littleneck clams for this appetizer.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
24
Prep:
3 Hr 30 Min
Method:
No-Cook or Other

Ingredients

1 lb
razor clams or littleneck clams
1
pink grapefruit, peeled and segmented, juices reserved
1 tsp
pink peppercorns
12
fresh mint leaves, slivered
1 Tbsp
extra virgin olive oil
kosher salt
tortilla chips, for serving

Step-By-Step

1Gently pry open the clams and cut out the meat. Dice the meat into 1/2-inch pieces and place into a bowl. You'll want to discard any dark or gritty parts, as well as the hard siphon.

2Dice the grapefruit and add to the bowl along with any reserved juice. Stir in the peppercorns, mint, and olive oil. Cover and refrigerate for 3 hours to marinate.

3After 3 hours, season with salt to taste and serve with tortilla chips. You can also drain well and pile the ceviche on the tortilla chips, canape-style.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy