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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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

Directions Step-By-Step

1
Gently 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.
2
Dice 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.
3
After 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