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